Canary Melon Gazpacho with Tarragon Syrup
Ingredients
for the Gazpacho
- 1 canary melon, seeds and rind removed
- 1/4 cup cashew sour cream
- 1 tsp agave syrup
- 4 tsp lemon juice
- pinch of salt
for the Cashew Sour Cream
- 1/2 cup raw cashews, soaked
- 1 tsp fresh lemon juice
- 1/2 apple cider vinegar
- pinch of salt (or Herbemare)
Instructions
for the Tarragon Syrup
- Combine equal parts sugar and water in a small sauce pan, bring to a boil and then let simmer for about 10minutes or until thickened.
- Let cool, add tarragon and lemon juice and blend until smooth. Taste and add more tarragon if desired.
for the Gazpacho
- Make cashew sour cream by combining ingredients in a small blender (we use Magic Bullet) and blend until smooth. You will have leftover sour cream, but we recommend making this much just to get it blending well.
- Combine 1/4 sour cream with melon, agave, lemon juice and pinch of salt in a high-speed blender (we use Blendtec). You may need to do this in batches depending on the size of your blender.
- Drizzle a small amount of the Tarragon Syrup over the gazpacho, garnish with fresh tarragon and serve. The syrup is very sweet so a little bit goes a long way! I recommend adding a very small amount first.