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appetizer•beverage•dressing/sauce•lunch•dinner
Cucumber Gazpacho
For High Blood Sugar
High Fiber
270 kcal
18 gfat
26 gcarbs
5 gprotein
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
Preparation
- 1
Step 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
Step 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. - 3
Step 3
Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour. - 4
Step 4
Right before serving, toss reserved cucumber slices with feta cheese, mint, honey, and a pinch of salt in a small bowl. - 5
Step 5
Stir gazpacho, then ladle into four shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil. Bon appetit!
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