(I know, kinda crappy photo. I’ll give you some nice waves at the end of the post to make up for it.)
I started with cucumber gazpacho in mind, but my recipe wanted lemon & I only had lime. Well, lime is friends with melon, & gazpacho is friends with cilantro & pepper, so…
Fill your blender jar with an assortment of peeled, seeded cucumbers, cut into chunks. I like to get a bunch of different kinds of cukes from different stands at the farmers market, but you could keep it simple & just use one kind.
Then pour in:
1/2 cup olive oil
1/2 cup water
1/8 cup white wine vinegar
Blend so the level goes down.
Lime juice; start with half a lime. You may want to add more later.
A very small, very mild pepper. By very small I mean not much bigger than a finger.
Couple sprigs of cilantro
Small pinch of cayenne
Salt & pepper
Melon, a couple of big scoops (with a regular soup spoon or tablespoon). I tried this with an Eel River melon from Full Belly & also with an Ambrosia melon; I suspect almost any melon would work. Will try Galia next.
(optional) Small clove garlic
Blend again, taste, & adjust as necessary. You are aiming for a balance of flavors that tastes good to you; it will not be great yet, until you give it several hours—preferably a whole day—in the fridge. See if you can detect just a little hint of the melon; it should not be a sweet soup. Then stick the whole thing in the fridge.
Next day, put it back on the blender & give it another go, just a few seconds, to re-blend anything that separated while it was sitting. Then garnish as you like, or not.
It’s finally really summer!