Our Soup of the Week is from Chef Brian Adornetto–professional chef, culinary instructor, freelance food writer, and food editor for the Raleigh Downtowner. To check out some of his writing/editing skills, head to the “Sustainable Spotlight: Chapel Hill Creamery“; to check out some of his awesome skills as a chef, look no further than this Melon Gazpacho. We can’t wait to try it (mouth watering)!!


*Note: Wash all produce before peeling and seeding.

  • 1 Honeydew Melon, peeled and seeded
  • 1/4 Seedless Watermelon, rind and pith removed
  • 1 each Red/ Yellow/ Green Bell Pepper, seeded
  • 6 Cucumbers, peeled and seeded
  • 1 bunch green seedless grapes
  • 2 cups dry sparkling wine
  • Sea Salt
  1. Dice melons, peppers, and cucumbers until approximately the size of the grapes. Place in a large bowl.
  2. Remove grapes from the stem, reserving a few for garnishing, and add the rest to the bowl.
  3. Fill the blender half way with the produce from the bowl and add wine as needed to allow it to blend. Puree all of the ingredients until smooth and place in a container large enough to hold all of the gazpacho. Repeat as necessary.
  4. Add extra wine if needed to achieve the desired consistency. Season the gazpacho with salt, cover, and chill in a refrigerator for at least 2.5 hours.
  5. Quarter reserved grapes. After ladling soup, place a few grapes on top of the gazpacho to garnish.


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