Cucumber Basil Melon Gazpacho
Ingredients
- 6 cups honeydew melon
- 3 green onions
- 6 tomatillos
- 1 jalapeño
- 1 avocado
- 2 English cucumbers
- 2 cups fresh basil
- 2 garlic cloves
- 1 shallot
- 1 poblano or hatch pepper
- 1/2 teaspoon salt and pepper
- juice of 1 lemon
- 1 cup coconut yogurt
- 3 cups spinach
- 2 tablespoons olive oil (optional)
Garnishes
- coconut yogurt
- pepitas
- microgreens
- crunchy chickpeas
- flaky salt
Preparation
Add all ingredients to a blender and puree until super smooth and creamy. May need to do in batches depending on the size of your blender. Season to taste.
Chill in the refrigerator for at least a couple of hours.
Serve very cold, drizzled with coconut yogurt and topped with pepitas, microgreens, crunchy chickpeas, and flaky salt.
