Gazpacho Verde with Ginger Vinaigrette

Name: Gazpacho Verde with Ginger Vinaigrette
Cook time: 20 min
Yield: 5 servings
Ingredients: 2 lb honeydew melon peeled, seeds removed, and chopped into 1 in (2.5 cm) pieces; 3 seedless cucumber peeled and cut into 1 in (2.5 cm) pieces; 1 avocado peeled and seeded; 1 bunch green onions trimmed and coarsely chopped; 1 bunch fresh cilantro coarsely chopped; 2 Tbsp pickled jalapeño slices; 1 Tbsp pickling juice; 1 lime zest grated; 1 Tbsp fresh lime juice; 1 Tbsp white wine vinegar; 0.5 tsp salt; 0.75 tsp freshly ground black pepper; 2 Tbsp olive oil; 3 Tbsp olive oil; 2 Tbsp white wine vinegar; 1 tsp tamari; 1 tsp fresh ginger grated; 1 tsp brown sugar; 1 tsp red pepper flakes; 0.67 tsp salt; 0 freshly ground black pepper; 0 sour cream or plain Greek yogurt for serving (optional); 0.75 cup roasted pistachios chopped (optional)

This gazpacho is the dinner equivalent of a green smoothie for breakfast. Packed with fruits and veggies, it uses an abundance of in-season produce to create a meal that is light and delicious (something I can't always promise of my green smoothies). This no-cook soup comes together in minutes (plus chilling time) and hits all the right flavor notes for a summer meal: bright, acidic, herbaceous, and light.

Cook time: 20 minutes

Servings: 5

Ingredients

2 lb honeydew melon peeled, seeds removed, and chopped into 1 in (2.5 cm) pieces
3 seedless cucumber peeled and cut into 1 in (2.5 cm) pieces
1 avocado peeled and seeded
1 bunch green onions trimmed and coarsely chopped
1 bunch fresh cilantro coarsely chopped
2 Tbsp pickled jalapeño slices
1 Tbsp pickling juice
1 lime zest grated
1 Tbsp fresh lime juice
1 Tbsp white wine vinegar
0.5 tsp salt
0.75 tsp freshly ground black pepper
2 Tbsp olive oil
3 Tbsp olive oil
2 Tbsp white wine vinegar
1 tsp tamari
1 tsp fresh ginger grated
1 tsp brown sugar
1 tsp red pepper flakes
0.67 tsp salt
0 freshly ground black pepper
0 sour cream or plain Greek yogurt for serving (optional)
0.75 cup roasted pistachios chopped (optional)

Instructions

To the carafe of a blender, add the honeydew, cucumber, avocado, green onions, cilantro, pickled jalapeño and juice, lime zest and juice, vinegar, salt, and pepper and blend on high speed until very smooth, 3 to 5 minutes.
Slowly pour in the oil while the blender is running, and blend for another 1 to 2 minutes, or until the soup is emulsified. Transfer to an airtight container and chill in the fridge for at least 2 hours.
Meanwhile, make the ginger vinaigrette: In a small bowl, whisk together the oil, vinegar, tamari, ginger, brown sugar, red pepper flakes, and salt until emulsified. Taste and season with salt, pepper, and brown sugar as needed.
Taste the chilled soup and season as needed (it may need more salt, pepper, vinegar, or a dash of brown sugar to even out the flavor). Divide among serving bowls and top with a drizzle of the vinaigrette, a dollop of sour cream, and a sprinkle of pistachios, if desired. Serve right away.