in Soup Recipes, Spain

Honeydew melon gazpacho

updated

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Ingredients for 4 servings:

  • 1 m.-large honeydew melon(s)
  • 1 large red bell pepper(s)
  • 1 m.-sized onion(s)
  • 2 garlic cloves, or more as desired
  • 1 roll, from the day before
  • olive oil
  • Apple cider vinegar
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Refreshing in summer

Chop all ingredients into large pieces and place in a blender. Soak the bread roll from the previous day in water, squeeze it dry with your hands, and add it to the blender. Blend everything and season to taste. The more bread you use, the creamier and more filling the gazpacho will be. You can vary the amount as desired, just like with the garlic. Finally, pass everything through a fine sieve. If you don’t mind chunks, you don’t have to! My girlfriend lives in Spain and made me this gazpacho last year when we visited her. Super aromatic, healthy, and refreshing! It will keep in the fridge for a few days, but should be eaten soon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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