Cucumber Gazpacho

Ingredients

• 2 large English cucumbers
• 3 cups chopped honeydew melon
• 1 cup cubed crustless day-old white bread
• 1/4 cup olive oil, plus extra for drizzling
• 1 tablespoon sherry vinegar
• 2 1/4 teaspoons kosher salt, plus more to taste
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh mint
• 2 teaspoons honey

Method

1. 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.
2. 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.2 min timer
3. Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.60 min timer
4. Right before serving, toss reserved cucumber slices with feta cheese, mint, honey, and a pinch of salt in a small bowl.
5. Stir gazpacho, then ladle into four shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.