Green Gazpacho - Serves 6

A perfect light and flavorful cool soup for a hot summer day or night.
Servings 6


  • 3-1/2 cups English cucumbers (about 2 large), divided
  • 3 cups Ripe honeydew melon
  • 1-1/2 cups Marcona almonds
  • 1-1/2 cups low sodium vegetable broth
  • 3/4 cups apple juice
  • 1 large shallot
  • 1-1/2 tbsp chopped fresh mint plus 1-1/2 teasp
  • 1/2 cup extra-virgin olive oil
  • 3 tbsp cider vinegar
  • 1 tsp Gallopin Gourmet Shake


  • Combine 3 cups cucumber, melon, 1-1/2 cups almonds, broth, juice, shallot, 1-1/2 tbsp mint in a blender and process until very smooth. with the motor running on low, add olive oil then vinegar, and Gallopin' Gourmet Shake. Transfer to a large bowl, cover and refrigerate until chilled. At least two hours.
  • Just before serving chop the remaining 1/4 cup almonds and combine in a small bowl with the remaining 1/2 cup chopped cucumbers, 1-1/2 teasppoon chopped mint and mix well. Serve gazpacho topped with cucumber mixture.


A cool and satisfying summer soup.