10 minsLunch

Avocado honeydew gazpacho

Makes: four servings
Makes: four servings


  • 1 ⅔ limes
  • 1 shallot
  • 2 avocados
  • 2 tsp minced garlic
  • 2 cucumbers
  • 4 cups honeydew melon chunks
  • ¾ cup chopped cilantro
  • ¼ cup sunflower seeds, shelled
  • ½ cup feta


  1. Zest and juice lime, add 4 tbsp juice and 4 tsp zest to a blender or food processor. Peel shallot and avocado. Add avocado, shallot, garlic, cucumber, honeydew and cilantro (you can use the cilantro stems for this). Blend until smooth, adding water if the soup seems too thick. Season with salt and pepper to taste.

  2. If you have time, chill for 30 min or overnight to let the flavors come together. Top with sunflower seeds and crumbled feta when ready to eat.