Melon Gazpacho Recipe

Method6 steps

1. 1

   Step 1: Wash the melon rind and vegetables before cutting. Remove the melon rind and seeds and chop its flesh. Peel and core the four roma tomatoes, then peel and core the three garlic cloves.

   Uses 1 medium cantaloupe melon, seeded and chopped · 4 roma tomatoes, peeled and cored · 3 cloves garlic, peeled and cored · Water, as needed to wash the melon and vegetables

2. 2

   Step 2: Blend all the prepared melon flesh, tomatoes and garlic until smooth.

   Uses All flesh from the one medium melon, excluding rind and seeds · All four prepared tomatoes · All three prepared cloves

3. 3

   Step 3: With the blender running, slowly add the three tablespoons blending olive oil and two tablespoons sherry vinegar. Blend until well combined.

   Uses Smooth melon, tomato and garlic purée · 3 tbsp extra virgin olive oil, for blending · 2 tbsp sherry vinegar

4. 4

   Step 4: Stir in the teaspoon of Tabasco (1 tsp) and season to taste with salt and black pepper. Cover and refrigerate at 4°C/40°F or below for at least 30 minutes, until well chilled.

   Minimum refrigerated chill · 30 minUses Emulsified melon gazpacho · 1 tsp Tabasco · Salt, to taste · Black pepper, to taste

5. 5

   Step 5: While the soup chills, finely dice the small cucumber (1 small) and half red onion. Measure the cup of ready diced Iberian ham (1 cup), and keep these garnishes refrigerated until serving.

   Uses 1 small cucumber, finely diced · ½ small red onion, finely diced · 1 cup ready-to-eat diced Iberian ham (taquitos)

6. 6

   Step 6: Divide the cold gazpacho among four glasses or bowls. Distribute the prepared cucumber, red onion and ready ham over the portions, then drizzle with a little finishing olive oil and serve.

   Uses Chilled melon gazpacho · All diced cucumber from the one small cucumber · All diced half of the small red onion · All one cup ready diced Iberian ham · Extra virgin olive oil, as needed for drizzling