Avocado and honeydew gazpacho (JSMD approved)
- 1 ⅔ limes
- 2 shallots
- 2 avocados
- 2 tsp minced garlic
- 2 cucumbers
- 3 ⅔ cups honeydew melon chunks
- ¾ cup chopped cilantro
Juice lime. Peel shallot and avocado. Combine all of the ingredients in a blender or food processor. Blend until smooth, adding water if the soup seems too thick. Season with salt and pepper to taste.
If you have time, chill for 30 min or overnight to let the flavors come together.