Green Tomato Gazpacho with Summer Melon
4 jars (64 oz.) of Green Tomatoes, roughly chopped
1 English hothouse cucumber (about 1 lb.), trimmed, coarsely chopped
1 shallot, chopped (about 1/4 cup)
1/2 jalapeño, seeded, chopped
1 teaspoon minced fresh cilantro
1 garlic clove, minced
1/2 jalapeño, seeded, finely chopped
1 T honey
1 1/2″-thick slice white country bread, cut into pieces
1/2 C extra-virgin olive oil
1/3 C fresh lime juice
1-1/2 T finely grated lime zest
1 T minced fresh basil
Kosher salt, freshly ground pepper
1/3 C of 1/4″ cubes peeled, seeded watermelon or cantaloupe (for garnish)
1 T thinly sliced fresh mint leaves (for garnish)
- Place first 6 ingredients in a blender; purée until smooth.
- With machine running, gradually add honey, then bread, then oil; purée until smooth.
- Transfer to a large bowl. Stir in juice, zest, and basil. Season with salt and pepper.
- Cover; chill until cold.
- Garnish soup with melon and mint and serve.