At our annual Wolf summer dinner, our friend Petra of Native Provisions made us an incredible feast—and this Honeydew Mint Gazpacho was one of our favorites of the night.
Petra’s cooking is rooted in local, seasonal ingredients and a pretty simple idea: start with really good ingredients and let them speak for themselves. Her food feels special without being fussy, and this recipe is exactly that.
She’s also currently dreaming up a cookbook that starts at the source, exploring how regional ingredients are grown, harvested, preserved, transformed, gathered around at the table, and eventually returned back to the land. We can’t wait to hold a copy in our hands soon!
Honeydew Mint Gazpacho
Cool, bright, refreshing, and ridiculously easy to make. Serve it very cold with a drizzle of good olive oil and plenty of fresh herbs.
Ingredients
- 1 honeydew melon, peeled + cubed
- 1 cucumber, chopped
- 3 green onions, chopped
- 10–15 mint leaves
- 2 limes, zested + juiced
- ½ cup olive oil
- ½ cup cold water
- 1 teaspoon salt
- Optional: 1 jalapeño or green pepper for a little zip
To Make
Combine everything in a blender and blend until completely smooth.
Chill well, then serve topped with a drizzle of olive oil, flaky salt, and fresh mint or chives.
That’s it. Summer in a bowl (or in this case, a Tiny Cup).
Recipe by Petra of Native Provisions
