COLD MELON GAZPACHO, refreshing appetizer or drink, easy and quick, refreshing and versatile cold soup, perfect for summer days.
The melon gazpacho is a fresh take on the traditional Spanish gazpacho, using melon as the main ingredient instead of the classic tomatoes. This dish, or beverage, is perfect for hot summer days, offering a refreshing combination of sweetness and acidity that delights the palate.
The melon gazpacho is a refreshing and versatile dish made with melon, onion, and bell pepper, very fresh and thirst-quenching perfect for the heat, it can be served with croutons, spread on bread, or simply drunk with some ice cubes.
Join me in the kitchen today, there’s melon gazpacho.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz melon
- 1/2 red onion
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- Half cucumber
- 1 green bell pepper
- 1 tbsp white wine vinegar
Steps
Cut the melon in half, remove the seeds and rind, then cut it into rough pieces.
Peel the cucumber and cut it into pieces.
Wash the bell pepper, remove the seeds, and cut it into pieces.
Chop the red onion.
Peel the garlic.
In a blender or food processor, add the melon, cucumber, bell pepper, red onion, and garlic, blend until smooth and homogeneous.
Add the white wine vinegar, olive oil, salt, and pepper.
Blend again to thoroughly combine all the ingredients.
Transfer the gazpacho to a bowl or an airtight container, cover, and chill in the refrigerator for at least 2 hours or until well chilled.
Before serving, stir the gazpacho well and pour it into bowls or glasses.
Garnish with fresh mint leaves, cucumber slices, and shredded prosciutto for an extra touch of flavor, you can also add melon cubes.
Bon appétit
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Taste the gazpacho before serving and adjust with salt, pepper, or vinegar to your liking.
If you prefer a spicier gazpacho, add a piece of fresh chili during the blending phase.
Serve the gazpacho with croutons or crispy bread for an added crunchy note to the dish.
MELON GAZPACHO
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FAQ (Frequently Asked Questions) MELON GAZPACHO
Which type of melon is best for melon gazpacho?
Cantaloupe and yellow melon varieties are particularly suitable for melon gazpacho due to their sweetness and juiciness. However, you can also use other types of melon, depending on your taste and availability.
Can it be prepared in advance?
Yes, it can be prepared in advance. It’s advisable to prepare it at least a couple of hours before serving to allow the flavors to blend well and to chill it completely in the refrigerator. It can be stored in the fridge for up to 2-3 days.
Can it be frozen?
Yes, it can be frozen. However, the texture might slightly change once thawed. It’s best to freeze it in single portions and thaw it slowly in the refrigerator before serving. Stir the gazpacho well after thawing to restore the texture.
What are the ideal pairings?
It pairs well with a variety of fresh and light accompaniments. You can serve it with croutons, shredded prosciutto, fresh mint leaves, or a sprinkle of black pepper. For beverages, a chilled white wine or homemade lemonade are excellent choices.
Can I make the gazpacho spicier?
Yes, add a piece of fresh chili, jalapeño, or a splash of hot sauce during the blending phase. Make sure to taste and add the spice gradually to reach the desired level without overpowering the melon’s sweetness.
