Honeydew melon gazpacho

COOK TIME
10 mins

TOTAL TIME
130 mins

Ingredients

Directions

1. 1

   Peel and quarter the melon and remove the seeds. Cut the flesh into large cubes. Wash lemons hot, grate dry and finely grate the peel. Halve lemon and squeeze juice.

2. 2

   Mix melon, lemon juice and peel and 2 tablespoons honey in a blender jug. Chill the soup for about 2 hours.

3. 3

   Arrange the soup in glasses and garnish with the remaining honey.

Nutrition Facts

KCAL
210 kcal

CARBS
44 g

FATS
1 g

PROTEINS
2 g