Cantaloupe Gazpacho
(peeled, seeded, chopped)
(peeled, chopped)
chopped, or 2-3 green onions (white part)
Notes: Will serve more than 4 if serving in 2/3 cup servings.
1. Purée cantaloupe, cucumber, onion, salt until smooth. Add a tablespoon or so of water if the melon doesn't puree well.
2. With motor running, drizzle in olive oil; season with salt. Serve gazpacho chilled, topped with thinly sliced fresh mint.
Per Serving (excluding unknown items): 215 Calories; 18g Fat (73.2% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 248mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.