Summer in a glass with melon and ginger gazpacho, which doesn’t come anywhere near the Andalusian classic soup — Gazpacho with fresh tomatoes, vegetables and stale bread — but is an original recipe to serve on special occasions.
The idea of using melon instead of tomato immediately intrigued me, and after trying it it was love at first spoonful. Melon and ginger gazpacho is refreshing and healthy and pairs well with many accompaniments, for example served with prosciutto crudo and breadsticks, or shrimp and crostini, sauces and spicy cheeses.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2 Servings
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 2 2/3 cups melon
- 1 1/4 piece (stalk) fresh ginger
- 2 tbsp extra virgin olive oil
- 2 pinches salt
- 4 ice cubes ice
- to taste basil
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Preparation
The preparation to make melon and ginger gazpacho is simple: you need to cut the melon into slices and remove the rind.
Remove the skin from the small piece of fresh ginger by scraping it with the tip of a knife.
Place the melon and ginger in a blender, add the oil, salt and the ice cubes. Blend until you obtain a smooth, homogeneous crema.
Pour the melon gazpacho into a glass and garnish it with a basil leaf and a few ice cubes.
You can serve it with breadsticks and prosciutto crudo or crostini and large shrimp, smoked salmon, or whatever else sparks your imagination.
