The melon gazpacho is a variation of the Andalusian gazpacho but with a fresher and spicier touch. The recipe is very simple to prepare and is perfect for hot days when you want a good lunch or dinner without having to turn on the stove.
If you like summer recipes, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Spanish
- Energy 331.90 (Kcal)
- Carbohydrates 58.17 (g) of which sugars 22.11 (g)
- Proteins 8.93 (g)
- Fat 7.80 (g) of which saturated 0.80 (g)of which unsaturated 1.89 (g)
- Fibers 4.73 (g)
- Sodium 840.28 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 1 melon (small and ripe)
- as needed bread (stale country-style)
- 3 cubes ice
- 1 tablespoon apple cider vinegar
- as needed salt
- 5 leaves basil
- as needed extra virgin olive oil
Tools:
- 1 Knife
- 1 Cutting board
- 1 Blender / Mixer
Preparation
A good gazpacho should be creamy, velvety, and refreshing, ideal to beat the summer heat. To enjoy this recipe at its best, I recommend serving it cold from the refrigerator.
First, take a ripe melon and cut it into slices, remove the skin to have slices of pulp that you then cut into uniform cubes, don’t worry too much about their appearance as you will blend them all.
After cutting the melon into cubes, we need to think about the other typical ingredient of melon gazpacho, the cucumber. The cucumber adds a fresh and acidic note which is very pleasant for summer dishes, but if like me you are not a fan, you can replace it with basil leaves.
Take the stale bread, remove the outer crust and keep only the crumb, wet it with water and lemon to make the mixture softer.
Now that all the ingredients are ready, all you have to do is put the melon pulp, softened bread, basil, and ice in the blender and run until you get a thick cream.
When the cream is ready, taste and adjust the flavor with salt, basil, or vinegar.
Your melon gazpacho is ready!
Plating tips:
Serve the melon gazpacho with a drizzle of oil, a grind of black pepper, and some basil leaves. For a spicier version, I suggest adding some chili pepper, just a little to blend with the melon pulp. I use whole, but you can also use powdered, just a pinch of a teaspoon will be enough.
Wine pairing for melon gazpacho:
I recommend serving the melon gazpacho with a glass of chilled Gewürztraminer, a wine that pairs well with the fruity notes of the melon and the fresh component of the basil.
