Honeydew Melon & Cucumber Gazpacho

• 1/2 a honeydew melon, roughly chopped
• 2 medium-sized cucumbers (skin left on), roughly chopped
• 1 green chilli
• 6 mint leaves (plus extra for garnish)
• 1 small onion, finely chopped
• 1 clove of garlic, finely chopped
• 1/4 cup dry white wine
• 1 tablespoon Olive oil
• Chilled water
• Freshly ground black pepper
• Salt

1. Add olive oil to a small pan and saute onions and garlic until translucent. Pour white wine and let it bubble away for 3 - 5 minutes on a low heat. Set aside to cool slightly.
2. Add the chopped honeydew melon, cucumbers, chilli, mint leaves, salt and pepper, along with the onion mixture in a blender and pulverize until smooth. Thin it out with chilled water to suit your consistency.
3. Refrigerate for at least 2 hours, or overnight. Divide into serving bowls and garnish with cucumber slices and mint. Serve chilled.

honeydew, cucumbers, green chilli, mint, onion, clove of garlic, white wine, olive oil, water, freshly ground black pepper, salt

Taken from food52.com/recipes/35687-honeydew-melon-cucumber-gazpacho (may not work)