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This creamy melon and avocado gazpacho is packed with flavor and fresh herbs! Serve cold for the perfect summer snack or main course that is sure to be a hit with guests! Top with ham for an extra touch of flavor. Paleo and Whole30 approved!
Say hello to your new favorite summer dish. You will absolutely fall in love with the many complex flavors of this dish! Honeydew melon, cucumber, fresh mint, basil, fennel, and avocado are blended into this delicious cold soup. I also added a little white wine vinegar flavor and topped it with prosciutto (which is totally optional). In fact, make this a vegan dish by skipping the prosciutto entirely.
So guys, I'm obsessed with gazpacho. I have a traditional Spanish gazpacho that is very popular (and super tasty), but I wanted to try a version of avocado that is Paleo and Whole30 approved.
With my vegan friends in town this week, I got to work creating a cold creamy soup that I tried at one of my favorite restaurants last summer. I remember melon, avocado, and ham, but I didn't know what else was used. I thought a little cucumber would add a refreshing flavor along with the mint and basil. For a more complex flavor, I added a little fennel.
We all devour this soup !!! The husband stated that he wanted another batch for lunches throughout the week. Even the kids who aren't normally avocado fans enjoyed their part.
You can also decorate with a little fresh mint and basil. I plan to do this for my book group that I will be hosting in a few weeks! I know my friends will love it!
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Melon and avocado gazpacho with ham
Preparation time 15 minutes
Total time 15 minutes
Servings 4 servings
- 1 large avocado, pitted and halved
- 1 8-inch cucumber, sliced
- 4 cups diced melon
- 1/3 cup diced fennel bulb
- 1 jalapeño, seeded and diced
- 1/3 cup loose mint leaves
- 1/4 cup loose basil leaves
- Juice of 1 large lemon about 1/4 cup
- 1/4 cup white wine vinegar
- 1/4 cup avocado oil or olive oil
- 1/2 teaspoon salt
- 1/4 cup diced ham for garnish
In a high-powered blender, add avocado, cucumber, melon, fennel, jalapeño, mint, basil, lemon, and white wine vinegar. Blend for at least a minute, until the ingredients are almost incorporated.
While the engine is running, slowly add the avocado oil. Keep pressing for at least another 2 minutes to make the soup thin. Add water if the soup is too thick.
Refrigerate for at least 1 hour before serving so that the flavors mix.
Serve cold with ham, optional.
avocado congazpacho jamón melon