Here's the last demo recipe from last weekend's Wachusett Farm Fresh Fest.
This recipe comes from Chef Dino Giordano of 30 Boltwood at the The Lord Jeffrey Inn in Amherst, MA. It’s exactly what we want during the dog days of summer: cooling, refreshing and it comes together in about 5 minutes! Delicious on its own, this soup also makes a great accompaniment to seafood, try it alongside grilled shrimp, salmon or lobster.
The gazpacho is at its best when very cold, so chill your melon before making it, or leave yourself enough time to let it get cold in the fridge. Add a splash of vodka to any leftovers and enjoy a cooling cocktail.
Honeydew and Cucumber Gazpacho
- 1 dead-ripe medium-sized honeydew melon, seeded, peeled and cut into chunks
- 1 cucumber, peeled and cut into chunks
- ⅓ cup rice vinegar
- 1 cup of water, a little more if needed
- A few basil leaves
- Pinch of Aleppo pepper
- Pinch of salt
- Juice of 1 lemon
Put everything but the lemon juice in the blender (you may have to do this in batches, depending on the size of your blender). Blend well, until everything is silky smooth. Use more water, if needed, if the soup is too thick. Combine the batches, if needed, and taste, add a squeeze of lemon juice and salt to taste. The soup should be sweet, a little tangy and well-seasoned. Add more Aleppo pepper if you desire more of a kick.