Melon Gazpacho

Serves About 6 


1 tbsp. olive oil
1 small yellow onion, sliced into thin half moons
2 tbsp. apple cider vinegar
1 pound honey dew melon
¼ cup loosely packed mint leaves
¼ cup loosely packed cilantro leaves
5 large basil leaves
1 Persian cucumber, skin on
1 garlic clove, smashed
1 teaspoon fresh grated ginger
Pinch of salt, to taste
1-2 Tbsp. fresh squeezed lemon juice
Garnish: chopped herbs and/or crispy prosciutto


In a sauté pan, heat the olive oil over medium heat until shimmering. Add the onion slices and sauté until translucent, 5-7 minutes. Take care not to get the onions brown. Deglaze the pan with apple cider vinegar and stir for another minute. Remove from heat and allow onions to cool slightly.

Add the cooled onions to a Vitamix or blender along with the remaining ingredients and blend until smooth. Taste and adjust seasoning as needed. Garnish with more cilantro and mint and crispy prosciutto if using. Serve chilled.