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This green gazpacho recipe is a cold, no-cook soup packed with fresh vegetables!
Ingredients
- 2 cups diced honeydew melon
- 1 English (seedless) cucumber, peeled and diced
- 1 small onion, diced
- 1 avocado – peeled, pitted, and chopped
- 1 jalapeno pepper, seeded and coarsely chopped
- 1 clove garlic, chopped
- ¼ cup white balsamic vinegar
- 1 tablespoon lime juice
- salt and freshly ground black pepper to taste
Directions
Step 1
Blend honeydew melon, cucumber, onion, avocado, jalape?o pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 276 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat2g | 11% |
| Sodium47mg | 2% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber10g | 37% |
| Total Sugars22g | |
| Protein5g | |
| Vitamin C56mg | 281% |
| Calcium44mg | 3% |
| Iron1mg | 7% |
| Potassium980mg | 21% |
*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.
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