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Savory Honeydew and Almond Gazpacho

Serves 4
Time 10 min
For a smoother, more velvety texture, strain this soup through a fine sieve before serving. If you like, make the gazpacho a day or two in advance; just keep it well chilled until ready to serve. Watch our how-to video.
Ingredients
  • 1/3 cup whole blanched almonds, preferably Marcona almonds, plus more for garnish
  • 3 tablespoons lime juice
  • 1 tablespoon red wine vinegar
  • 6 plum tomatoes, cored and roughly chopped
  • 1/2 honeydew, seeded, peeled and cut into (1-inch) chunks (about 4 cups), plus more for garnish
  • fine sea salt, pinch of
  • Ground black pepper, to taste
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Method

Put all ingredients into a blender and purée until smooth. 

Serve right away, garnished with chopped almonds and thin slices of honeydew, or chill well before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/3 cup whole blanched almonds, preferably Marcona almonds, plus more for garnish
  • 3 tablespoons lime juice
  • 1 tablespoon red wine vinegar
  • 6 plum tomatoes, cored and roughly chopped
  • 1/2 honeydew, seeded, peeled and cut into (1-inch) chunks (about 4 cups), plus more for garnish
  • fine sea salt, pinch of
  • Ground black pepper, to taste
Shop with Prime

Exclusively for Prime members in select ZIP codes.