A lovely, sweet cold soup  for a hot day.  This is a white gazpacho that doesn't have dairy, so if you use the right broth, it can be vegan.
(adapted from www.eatingwell.com)

Ingredients:

3 ½ cups chopped peeled English cucumbers
          (about 2 large), divided
3 cups chopped ripe honeydew melon
1 ½ cups sliced almonds, divided
​1 ½ cups low-sodium vegetable broth
3/4 cup white grape or apple juice*
1 large shallot, chopped

1 ½ tablespoons chopped fresh mint
      plus 1 1/2   teaspoons for garnish
4 teaspoons chopped fresh dill, divided
½ cup extra-virgin olive oil
3 tablespoons cider vinegar
1 teaspoon kosher salt
3/4 teaspoon ground white pepper

* I used sparkling apple juice and added it to the individual bowls, just before serving.  

Directions:

1. Combine 3 cups cucumber, melon, 1 1/4 cups almonds, broth, juice, shallot, 1 1/2 tablespoons mint and 3 teaspoons dill in a blender. Pulse until you get a coarse paste, then process until very smooth. With the motor running, slowly add oil. Add vinegar, salt and pepper; process on high for 1 minute. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 2 days.
2. Just before serving, chop the remaining 1/4 cup almonds and combine in a small bowl with the remaining 1/2 cup cucumber, 1 1/2 teaspoons mint and 1 teaspoon dill; mix well. Serve the gazpacho topped with the cucumber mixture.