Monday, August 13, 2012

Green Gazpacho!

One of my favorite things about Urban Decanter is that I get to experiment with cooking ALL THE TIME! Its heaven for me. I do tend to wing a lot of my cooking and hold "experiments" on my guests to see if they like what I am preparing for them. So far the responses have all been great. This next recipe is one that has taken the throne in my gazpacho world.

I have made three gazpacho's this year, and my green gazpacho is one that my guests are requesting more of.

Green Gazpacho

Psst- you can probably cut this recipe in half. I tend to cook enough to serve 20 people. 

8 cups of honey dew melon
2 seedless cucumbers
2 jalapenos (seeded and cleaned)
2 medium onions (I used 1 red onion and 1 Walla Walla)
2 avocados
2 seedless cucumbers
3/4 cup of rice vinegar
3-4 garlic cloves (depends on how strong you like the garlic!)
3-4 tbsp of lime juice (I admit it, I love to do more than this but I toned it back for the recipe)
salt and pepper to taste.

Step one - Chop all the ingredients up!
Step two- Puree in a food processor!
Step three- Taste and adjust seasonings as you like!
Step four- Chill the gazpacho down in the refrigerator for about four hours.
Step five- Garnish! I used some cantaloupe and cucumber to garnish my gazpacho with, but I imagine you could use so much more! Some guests also loved baguette with it.

I apologize for not having a photo of the beautiful green gazpacho....but if I do get one I will post it up for sure!

Hope you enjoy this cool refreshing soup!

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  1. Hmmm now what wine would you pair this with!?! ;-)

  2. MMMmmm I want this soup! What wine would you pair with it - why didn't Beau answer his own question?

    1. For Beau and Anna- I vote an Oregon Pinot Gris, Sauvignon Blanc or Gruner Veltliner!