Cucumber Tomatillo Melon Gazpacho
Ingredients
- 2 large cucumbers
- 1/2 C water
- 4 tomatillos
- 2 poblanos, seeded
- 2 C canary melon (can also use honeydew or santa claus melon)
- 1 TBSP grated ginger
- 1 small white onion
- 1 small jalapeño (optional)
- 2 limes, zested and juiced
- 2 tsp @wholesomesweet raw agave (or maple syrup)
- 1 C loosely packed basil
- 1 C loosely packed cilantro
- 1/2 C loosely packed mint
- 1/2 C (or more) @kitehillfoods vegan greek yogurt
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp cumin (optional)
Corn relish
- 1/2 C sweet corn
- 1/4 C canary melon, finely chopped
- 1/4 cucumber, finely chopped
- 1 TBSP fresh dill, chopped
- 1 TBSP mint, chopped
- 1 tomatillo, finely chopped
Preparation
Add all ingredients for gazpacho to a high speed blender like a Vitamix (might need to do in batches).
Puree until smooth and super creamy.
Season to taste - may want to add some extra seasonings but it does get more flavorful after it chills in the fridge for a couple hours.
Can also add extra yogurt if you want it extra creamy.
Serve chilled, topped with corn relish.
Corn relish
Combine all corn relish ingredients in a bowl and mix well.
