Melon and tomato gazpacho

Ingredients for 4 servings:

• 1 small sugar melon(s), pulp, approx. 300 g
• 1 pointed pepper, red
• 1 pointed pepper, yellow
• 250 g tomatoes, small, ripe
• 1 cucumber(s)
• 1 handful of basil
• 1 handful of mint
• 1 piece(s) ginger, about the size of a walnut
• 1 onion(s), red
• 1 garlic clove(s)
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• some salt and pepper
• some basil leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

vegan

Place the seedless melon flesh, coarsely chopped bell peppers, tomatoes, cucumber pieces, herbs, and peeled ginger into a blender and blend or puree until very smooth. Finely dice the onion and garlic clove and fold into the puree. Let everything sit in the refrigerator for about two hours. Season the gazpacho with the remaining ingredients and garnish with a few basil leaves. I serve it with olive bread and goat’s cheese. 350 kcal per serving.