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Honeydew Melon Gazpacho

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Honeydew Melon Gazpacho

The perfect honeydew melon gazpacho recipe with a picture and simple step-by-step instructions.

  • 1 Honeydew melon
  • 1 Knife point Chilli flakes
  • 1 Knife point Saffron threads
  • 1 tablespoon Lemon juice
  • 1 tablespoon Cane sugar
  • 16 Shrimp
  • Salt, pepper, lemon juice, olive oil
  • Sprouts
  1. Peel and core the melon and cut into pieces. Puree the melon with the chilli flakes, saffron threads, lemon juice and sugar and refrigerate for at least an hour.
  1. Season the prawns with salt, pepper and lemon juice and fry in a little olive oil.
  1. Fill the cold soup into plates, add a few sprouts (or some lamb’s lettuce) to decorate and place the hot prawns on top. Good Appetite
Dinner
European
honeydew melon gazpacho

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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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