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Melon Gazpacho Try something new with melons and make gazpacho. Photo courtesy Kyle Books.
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May 2010

Product Reviews / Main Nibbles / Soups & Stocks

Melon Gazpacho Recipe

A Refreshing Summer Treat

 

This recipe is from Chef José Pizarro’s Seasonal Spanish Food (read the review), a conversational-style cookbook that will teach you how to shop and prepare Spanish cuisine seasonally. We’re all familiar with the classic gazpacho made with tomato and cucumber, but in Spain the name covers lots of different chilled bread soups, all of them delicious. In Extremadura, for example, locals make a version known as gazpacho extremeño or en trozos, which means “in pieces”: the ingredients are chopped up rather than blended in a processor, resulting in a chunky rather than smooth soup. All sorts of ingredients are used, too. People make a partridge gazpacho; an herb gazpacho, made with an intense-tasting plant called poleo, which is a cross between mint and thyme that grows everywhere in the heat-baked countryside; and this, a particular favorite, made with melon. It’s a fabulously refreshing soup, and isn’t so unusual when you remember that tomatoes are fruit, too.


Recipe yields 4 servings.

 

Melon Gazpacho

Ingredients

  • ½ small, mild white onion, finely diced
  • 2 beefsteak tomatoes, seeded and diced
  • 1 small melon, seeded and diced
  • 1 large green bell pepper, seeded and diced
  • 1 tablespoon superfine sugar
  • 5 tablespoons extra virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1 quart water
  • 4 slices white bread, in chunks
  • Salt and freshly ground black pepper

Preparation

  1. Dice all fruits and vegetables.
  2. Mix all the ingredients together in a bowl, cover, and chill for at least 4 hours before serving.

 

 

Content © copyright José Pizarro. All rights reserved. Additional content  © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.

 



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