Gazpacho De Melon (Melon Gazpacho) |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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A cold melon soup, great for a light dessert. Cook time is refrigeration time. This can also be made in a large bowl with a hand blender. If you want it thinner, use a little white wine to thin. Recipe calls for a white Spanish melon, which the site doesn't recognize, but suggested substitution is a Crenshaw or Honeydew melon. Ingredients:
1/2 crenshaw melon (or honey dew) |
1/2 cantaloupe |
1 peach, peeled and pitted |
1 tomato, peeled |
2 tablespoons fresh mint, chopped (spearmint is best) |
2 tablespoons extra virgin olive oil |
Directions:
1. Peel the melons and discard the seeds. Chop into 2 inch pieces and put in food processor.
2. Coarsely chop the peach and the tomato and add to the food processor.
3. Add the oil and mint. Puree the ingredients until smooth. Taste for sweetness and add some sugar, if needed.
4. Chill in the refrigerator for 2 hours.
5. Ladle into bowls and garnish with mint leaves, thin peach slices or melon slices, or strawberries, if desired.
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