John Myers
Gazpacho with Melon – Fruity and Piquant
The perfect gazpacho with melon – fruity and piquant recipe with a picture and simple step-by-step instructions.
- 1 Pc. Red onion
- 1 Pc. Garlic
- 0,5 Pc. Chili
- 2 tbsp Olive oil
- 3 Pc. Large tomatoes
- 10 cm Cucumber
- 400 g Watermelon meat
- 4 tbsp Lemon juice
- Salt pepper
- Possibly a little sweet
- Finely dice the onion and garlic and sauté in the olive oil.
- In the meantime, cut the tomatoes in half lengthways so that the core chambers are both visible. Remove this and the stem and rub the tomato halves with the cut surface over the fine grater. You can rub it right up to the skin without putting your fingers at risk. (Spread the skin out on a paper towel and let it dry a little.)
- Peel, quarter and core the cucumber and cut into large cubes.
- Roughly dice the melon as well.
- Put everything together in a tall beaker and puree. Season to taste with salt, pepper and possibly a little sweetness and refrigerate for 2-3 hours.
- Divide the melon gazpacho between 2 deep plates or possibly large glasses and top with a topping of your choice.
- As a topping I had fried and lightly salted tomato skin and various herbs as well as Parmesan biscuits. But you can also make croutons or another topping of your choice.
- Bon appetite !!
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