Honeydew Gazpacho

• 1/2 whole Jalapeno (seeds Removed)
• 4 whole Red Tomatoes, Skin Removed And Roughly Chopped
• 1 whole Green Tomato, Skin Removed And Roughly Chopped
• 1/2 whole Small Honeydew, Roughly Chopped
• 2 stalks Celery, Roughly Chopped
• 1 whole Small Cucumber, Peeled And Roughly Chopped
• 1 clove Garlic
• 1/4 cups Chopped Cilantro
• 1/2 whole White Onion, Roughly Chopped
• 1/2 whole Lemon, Juiced
• 1/2 whole Lime, Juiced
• 2 Tablespoons Olive Oil
• 2 Tablespoons Red Wine Vinegar
• Salt To Taste
• Pepper To Taste

1. To roast the jalapeno, place it on a pan cut side down and put it under the broiler until the skin is blackened, about 5 minutes. Remove it from the oven and allow to cool slightly. Then carefully use a knife or fork to scrape off the blacked skin and discard the skin.
2. Combine all ingredients in a large food processor and pulse until a soup-like texture emerges.
3. If you would like a thinner gazpacho, strain the mixture into a bowl through a fine mesh strainer or cheesecloth. If not, simply pour the gazpacho right into a bowl. Refrigerate at least 2 hours or overnight, to help blend the flavors.
4. Serve chilled and enjoy!

red tomatoes, green tomato, honeydew, stalks celery, cucumber, clove garlic, ubc, white onion, lemon, olive oil, red wine vinegar, salt, pepper

Taken from tastykitchen.com/recipes/soups/honeydew-gazpacho-2/ (may not work)