Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes Cucumber Gazpacho 5.0 (3) 3 Reviews 2 Photos This summer-ready cucumber gazpacho has an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with soft herbs, a yogurt drizzle, olive oil-toasted bread cubes, or delicate-tasting seafood, such as crab. Submitted by Elizabeth Mervosh Updated on October 29, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 25 mins Additional Time: 1 hr Total Time: 1 hr 25 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 2 large English cucumbers 3 cups chopped honeydew melon 1 cup cubed crustless day-old white bread ¼ cup olive oil, plus extra for drizzling 1 tablespoon sherry vinegar 2 ¼ teaspoons kosher salt, plus more to taste ¼ cup crumbled feta cheese 2 tablespoons chopped fresh mint 2 teaspoons honey Directions Thinly slice enough cucumber to measure 1/3 cup; coarsely chop the rest. Transfer cucumber slices to a small bowl; cover and chill until ready to use. Transfer the chopped cucumber to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds. Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour. Right before serving, toss reserved cucumber slices with feta cheese, mint, honey, and a pinch of salt in a small bowl. Stir gazpacho, then ladle into four shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil. I Made It Print Nutrition Facts (per serving) 270 Calories 18g Fat 26g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 270 % Daily Value * Total Fat 18g 23% Saturated Fat 4g 22% Cholesterol 14mg 5% Sodium 1359mg 59% Total Carbohydrate 26g 10% Dietary Fiber 2g 7% Total Sugars 17g Protein 5g 9% Vitamin C 27mg 30% Calcium 127mg 10% Iron 1mg 7% Potassium 525mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.