Tuesday, July 26, 2011

HONEYDEW "GAZPACHO"

This is SO cool! Honeydew "Gazpacho" is getting rave reviews from the guests of Eight Broads in the Kitchen this summer, and no wonder. It has a refreshing taste that says "summer." It's easy to make. And there are fewer than 20 calories per serving!
If you have any left over, add 2-3 ounces of tequila and 1-2 ounces of Cointreau for each cup of "gazpacho," blend, and voila! Honeydew Margaritas! Ole!
Photo? Sorry but Honeydew "Gazpacho" doesn't sit long enough to be photographed.

INGREDIENTS 
Recipe from The William Henry Miller Inn and Birchwood Inn 

Serves 8-10 with 1/3 to 1/2 cup per person

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Ripe honeydew, cut in big chunks
   2                    The zest of two limes (or more to taste)
   2                    The juice of two limes (or more to taste)
  1/4  cup           Sugar
  1  tbs.              Plain yogurt
                         Lemon croutons (cut lemon bread into cubes;toast in the oven until just golden)   
                         Diced watermelon and cantaloupe  
                         Sprig of mint (optional)


1. Place the honeydew chunks in a food processor. Process until nearly
pureed.

2. Pour the honeydew into a blender. Blend until thoroughly pureed.

3. Add the sugar, lime zest (reserving a bit for garnish), lime juice, and
yogurt. (Add the mint.)

4. Blend thoroughly. Add more lime if needed.

5. Refrigerate. Blend the "soup" in the blender again before serving.

6. Pour 1/3 to 1/2 cup of the "soup" into a martini glass. Add lemon croutons.

7. Add the diced melons.

8. Sprinkle a bit of zest in each glass.



William Henry Miller Inn
http://www.MillerInn.com
Lynnette Scofield, Bed and Breakfast Foodie

Birchwood Inn
http://www.birchwood-inn.com
Ellen Chenaux, Bed and Breakfast Foodie 
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3 comments:

  1. Why do you transfer from the food processor to a blender? I thougt food processors could do much the same thing as a blender.

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  2. I would think that it goes into the fridge better in a blender. Food processors don't all do well when you take the container off and put it into the refrigerator or freezer. Unless you have a commercial blender it will most likely have trouble reducing the size of melon chunks.

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  3. Interesting recipe... what sort of effect does the addition of mint gives?
    More so since you have said its only optional!!

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