Cucumber and Melon Gazpacho

• 2 cucumbers, peeled and chopped
• 1 cantaloupe melon (about 3 lbs), peeled, seeded and chopped
• ½ c sweet onion, diced
• ½ package Aerofarms Micro Rainbow Mix, plus more for garnish
• 3 tbsp packed fresh dill
• 1 tbsp white balsamic vinegar or champagne vinegar
• Kosher salt
• 2 tbsp chili oil
• ¼ c sliced almonds

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.