Cucumber Gazpacho

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Thinly slice enough cucumber to measure ⅓ cup; coarsely chop remaining cucumber. Transfer slices to a small bowl; cover and chill until ready to use.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine chopped cucumber, honeydew, bread cubes, ¼ cup oil, sherry vinegar, and 2 ¼ teaspoons kosher salt in a blender; blend on low speed, gradually increasing to high speed, until very smooth and creamy, about 90 seconds.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Transfer gazpacho to a bowl; cover and chill until cold, about 1 hour.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Toss reserved cucumber slices, feta cheese, mint, honey, and 1 pinch kosher salt in a small bowl.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Stir gazpacho; divided among four shallow bowls. Top servings with cucumber-feta mixture; drizzle with olive oil.'}

📊 Nutrition Facts

Per serving (4 servings total)

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