A refreshing cold summer soup. Add cooked chicken or shrimp and make it a main course.
- In a blender, combine 2 peeled Fresco® long english cucumbers, green onions, basil, mint, garlic, ginger, olive oil, yogurt, Tabasco and salt.
- Refrigerate overnight or for at least one hour.
- Divide cantaloupe into 4 bowls and top with gazpacho. Garnish with the diced Fresco® long english cucumber and finely chopped chives. Serve and enjoy.