Gazpacho With Honeydew & Peppadew

• 1 large English cucumber, halved lengthwise and cut into 1-inch chunks
• 2 red bell peppers, cored and cut into 1-inch chunks
• 8 peppadew peppers, drained
• 3 large tomatoes, cored, seeded, and cut into 1-inch chunks
• 1/2 red onion, peeled and cut into 1-inch chunks
• 1/3 of a large honeydew melon, seeded, peeled, and cut into 1-inch chunks
• 4 cloves garlic, minced
• 1 46-oz bottle of low-sodium vegetable juice
• Several glugs of olive oil
• Several glugs of sherry vinegar
• Salt & pepper to taste

1. In your food processor, pulse each of the vegetables and the honeydew separately until the pieces are small and uniform-if you do them all at once, you'll end up with a mushy mess. (You can put the pappadews in with the bell peppers, and I've been known to toss the garlic in with the red onion instead of mincing by hand.)
2. After you process each one, put it into the largest bowl you have.
3. Add the garlic (if you haven't already) and the remaining ingredients.
4. Stir to combine, cover with plastic wrap, and let it sit for several hours, stirring occasionally. This is much, much better after it's had a nice long rest.

cucumber, red bell peppers, peppadew peppers, tomatoes, red onion, honeydew melon, garlic, vegetable juice, olive oil, sherry vinegar, salt

Taken from food52.com/recipes/257-gazpacho-with-honeydew-peppadew (may not work)