Cucumber Gazpacho

Ingredients

• 2 large English cucumbers
• 3 cups chopped honeydew melon
• 1 cup cubed crustless day-old white bread
• 0.25 cup olive oil, plus extra for drizzling
• 1 tablespoon sherry vinegar
• 2.25 teaspoons kosher salt, plus more to taste
• 0.25 cup crumbled feta cheese
• 2 tablespoons chopped fresh mint
• 2 teaspoons honey

Steps

1. Slice cucumber thinly to make ⅓ cup, then chop the remaining cucumber coarsely. Put the slices in a small bowl, cover and chill until needed.
2. Put the chopped cucumber, honeydew, bread cubes, ¼ cup oil, sherry vinegar and 2 ¼ teaspoons kosher salt in a blender. Start on low and gradually raise the speed to high, blending for about 90 seconds until very smooth and creamy.
3. Move the gazpacho into a bowl and cover it, then refrigerate for about 1 hour, until cold.
4. In a small bowl, toss the reserved cucumber slices with feta, mint, honey and 1 pinch kosher salt.
5. Stir the gazpacho and portion it into four shallow bowls. Top each with the cucumber-feta mixture and drizzle with olive oil.