A delicious and refreshing chilled melon and avocado gazpacho that uses the best of late summer and early fall ingredients. A pomegranate, pepitas and feta cheese garnish balances the sweetness of the soup and provides texture and contrast.
For Soup:
1 small shallot, peeled and halved
1 clove garlic, peeled
1 Sugar Kiss melon, seeded, peeled and cut into large chunks
1/2 avocado
1/2 cucumber (about 1/2 pound) peeled, seeded and cut into large chunks
Juice from 1/2 lemon
1 t kosher salt
1/4 t white pepper
2 T Spanish Sherry Vinegar
1/4 cup good quality olive oil
For Garnish:
2 1/2 ounces pepita seeds
1 T olive oil
1/2 t kosher salt
1/2 t ground cumin
1/2 t chile powder
2 ounces crumbled feta cheese (optional)
1/2 cup pomegranate seeds
For the Soup:
In a large food processor bowl, whirl shallot and garlic until finely minced. Add melon, avocado, cucumber, lemon juice, salt, pepper and vinegar. Whirl until smooth. While the processor is running, gradually add olive oil through the pour tube until incorporated. Taste and adjust seasonings. Refrigerate for at least an hour before serving.
For the Garnish:
Turn the oven on to 350 degrees. Spread the pepita seeds on a baking sheet and toss with olive oil and seasonings. Bake for about 10 minutes until they are golden, shaking them half way through. Store in an airtight container until ready to serve.
Serve the soup with a sprinkling of the seasoned pepitas, some crumbled feta and pomegranate seeds. You can add a drizzle of olive oil if you like.