Chef Craig of the Go Cafe at Givens Gerber Park was recently featured on Carolina Kitchen demonstrating Cucumber Melon Gazpacho. This cool, fresh soup is perfect for the warmer days of spring and summer.
1/2 honeydew melon peeled and roughly chopped
2 cucumbers roughly chopped (peel on)
1 jalapeño seeded and minced
1 small onion finely chopped
1 garlic clove finely chopped
1/4 cup olive oil
Juice of one lemon
Salt & pepper
Mint creme fraiche
1/2 cup creme fraiche
10 mint leaves finely chopped
Juice of 1/2 lemon
1/2 tsp salt
Blend all of the ingredients together.
Reserve some of the cucumber and melon to garnish the top of the soup.
Drizzle mint creme fraiche on top.