Gazpacho De Melon (Melon Gazpacho)

A cold melon soup, great for a light dessert. Cook time is refrigeration time. This can also be made in a large bowl with a hand blender. If you want it thinner, use a little white wine to thin. Recipe calls for a white Spanish melon, which the site doesn't recognize, but suggested substitution is a Crenshaw or Honeydew melon.

• Ready In: 2 hrs 30 mins
• Serves: 4

Ingredients

• 1⁄2 crenshaw melon (or honey dew)
• 1⁄2 cantaloupe
• 1  peach, peeled and pitted
• 1  tomatoes, peeled
• 2  tablespoons of fresh mint, chopped (spearmint is best)
• 2  tablespoons extra virgin olive oil

Directions

1. Peel the melons and discard the seeds. Chop into 2 inch pieces and put in food processor.
2. Coarsely chop the peach and the tomato and add to the food processor.
3. Add the oil and mint. Puree the ingredients until smooth. Taste for sweetness and add some sugar, if needed.
4. Chill in the refrigerator for 2 hours.
5. Ladle into bowls and garnish with mint leaves, thin peach slices or melon slices, or strawberries, if desired.