Cucumber Melon Gazpacho

A refreshing cold summer soup. Add cooked chicken or shrimp and make it a main course.

• 2 Fresco™ Seedless Cucumbers peeled and chopped
• 2 green onions, chopped
• 6 fresh basil leaves
• 5 fresh mint leaves
• ½ inch ginger, peeled and chopped
• 1 clove garlic, chopped
• 3 Tbsp. extra virgin olive oil
• ¼ cup full fat yogurt
• 1 tsp. kosher salt
• dash Tabasco sauce

Garnish

• 1 Tbsp. fresh chives, finely chopped
• ½ Fresco™ Seedless Cucumber, diced
• 1 cup cantaloupe peeled, seeded and diced

Instructions:

1. In a blender, combine 2 peeled Fresco™ cucumbers, green onions, basil, mint, garlic, ginger, olive oil, yogurt, Tabasco and salt.
2. Refrigerate overnight or for at least one hour.
3. Divide cantaloupe into 4 bowls and top with gazpacho. Garnish with the diced Fresco™ cucumber and finely chopped chives. Serve and enjoy.