INGREDIENTS:
1 packet Aerofarms Micro Rainbow Mix 2 cucumbers, peeled and chopped 1 cantaloupe melon (about 3 lbs), peeled, seeded and chopped 1/2 cup sweet onion, diced 3 tablespoon packed fresh dill 1 tablespoon white balsamic vinegar or champagne vinegar dash Kosher salt 2 tablespoon chili oil 1/4 cup sliced almondsINSTRUCTIONS:
- Add cucumbers, melon, onion, microgreens, dill and vinegar to a blender- Puree on high speed until well-combined, 15-20 seconds, working in batches as necessary
- Season with salt to taste and add more vinegar if desired
- Pour into an airtight container and chill for several hours or overnight
To serve: In a small bowl, combine the chili oil and almonds. Pour the gazpacho into 4 serving bowls. Divide the dressed almonds into the center of each bowl, then garnish with microgreens.
