Melon and cucumber gazpacho
4 servings
10 minutes
Melon and cucumber gazpacho is a refreshing summer soup inspired by traditional Spanish cuisine but with a unique fruity twist. Light and invigorating, it combines the sweetness of melon, the freshness of cucumbers, and the spiciness of shallots. The origins of gazpacho trace back to Andalusia, where this cold soup was originally made by the poor using bread, vegetables, and olive oil. The modern version with melon is an elegant and fresh take on the classic. It should be served chilled with pieces of vegetable salad and crispy slices of prosciutto that add textural contrast and salty depth to the dish. It's an ideal choice for hot days, especially as a light appetizer or a sophisticated addition to dinner. Its vibrant aroma and balanced blend of sweet, salty, and fresh notes make it a true gastronomic delight.
1
Cut the melon into four pieces, peel and remove the seeds. Peel the cucumbers. Cut the radishes into quarters. Finely chop the mint leaves. Squeeze juice from the lemon.
- Melon: 1 piece
- Cucumbers: 3 pieces
- Radish: 10 pieces
- Mint: 1 bunch
- Lemon: 1 piece
2
Cut half of the melon into large pieces and place it in a blender bowl, adding 2 similarly chopped cucumbers. Add half an onion, ice, tomatoes, garlic, olive oil, a teaspoon of salt, and half a lemon juice to the bowl and blend for 2 minutes until a smooth mixture is obtained (if necessary, strain through a sieve). Refrigerate until serving.
- Melon: 1 piece
- Cucumbers: 3 pieces
- Shallot: 1 head
- Ice: 100 g
- Cherry tomatoes: 12 pieces
- Garlic: 1 clove
- Olive tapenade: 2 tablespoons
- Coarse salt: to taste
- Lemon: 1 piece
3
Finely chop the remaining onion, and dice the melon and cucumber into 1-2 cm cubes. Transfer to a bowl with mint and radish, and season with the remaining lemon juice and a pinch of salt.
- Shallot: 1 head
- Melon: 1 piece
- Cucumbers: 3 pieces
- Mint: 1 bunch
- Radish: 10 pieces
- Lemon: 1 piece
- Coarse salt: to taste
4
Before serving, heat vegetable oil in a pan and fry the prosciutto until crispy for 3 minutes. When serving, place a salad of melon and vegetables on top of the soup, sprinkle with broken pieces of prosciutto, drizzle with olive oil, and season with a pinch of salt.
- Vegetable oil: 1 tablespoon
- Prosciutto: 50 g
- Olive tapenade: 2 tablespoons
- Coarse salt: to taste
