Ingredients

The following ingredients have 4 Servings
  • 1 large avocado (pitted and halved)
  • 1 8 inch cucumber (sliced)
  • 4 cups cubed honeydew melon
  • 1/3 cup diced fennel bulb
  • 1 jalapeno, (seeds removed and diced)
  • 1/3 cup loosely packed mint leaves
  • 1/4 cup loosely packed basil leaves
  • Juice of 1 large lemon (about 1/4 cup cup)
  • 1/4 cup white wine vinegar
  • 1/4 cup avocado oil or olive oil
  • 1/2 tsp salt
  • 1/4 cup diced prosciutto (for garnish)

Instruction

  • In a high powered blender, add avocado, cucumber, melon, fennel, jalapeño, mint, basil, lemon, and white wine vinegar. Blend for at least one minute, until ingredients almost incorporated.
  • While motor is running, slowly add in avocado oil. Continue to pulse at least another 2 minutes so that the soup gets thinner. Add water if soup is too thick.
  • Refrigerate for at least 1 hour before serving to let flavors meld.
  • Serve chilled with prosciutto, optional.