Lavender Melon Gazpacho
Ingredients
- 1 large ripe cantaloupe, about 5 pounds, divided
- 1 cup Greek yogurt
- 1 teaspoon grated lemon zest
- Juice from one lemon (about 3 tablespoons)
- 4 large basil leaves
- 4 teaspoons culinary lavender
- ¼ teaspoon salt
Toppings
- Cubed cantaloupe
- Unsweetened coconut flakes
- Basil leaves
- Honey
- Greek yogurt
- Culinary lavender
Instructions
- 6 to 8 small servings Cut the cantaloupe in half and remove seeds with a spoon. Chop the melon into small cubes, discard the rind and reserve 1½ cups of chopped cantaloupe. In a blender, add the remaining cantaloupe (about 6 cups), Greek yogurt, lemon zest, lemon juice, basil, lavender and salt. Purée on high speed until smooth. Pour soup into a large jar and chill for at least 1 hour before serving. Garnish each bowl with toppings as desired.
