This recipe is perfect for the summer months -- you'll notice its refreshing taste right away after the first sip!
Gazpacho is a traditional Spanish soup served cold during summer. This variation is slightly sweeter than the versions of gazpacho I have tried in Spain, which I prefer to reduce the acidity of the tomatoes (a typical ingredient in gazpacho). The natural sweetener in this recipe is the melon, so make sure you pick a ripe one!
3 – 4 small-sized tomatoes on vines
1/2 medium-sized cucumber
1/2 small melon
5-6 leaves of fresh mint
1 clove of chopped garlic
1 generous pour of extra virgin olive oil (light)
Salt and pepper to taste
- Wash and dry the tomatoes, cucumber, and mint.
- Slice the tomatoes into quarters, and remove any hard parts (and seeds if desired).
- Chop the garlic, peel the cucumber, and separate the melon from the rind and cut it into small pieces that your blender can manage.
- Blend the tomatoes, cucumber, melon, and mint with about a 1/2 cup of water. Add in the garlic, olive oil, salt, and pepper after you have blended the mixture to the consistency you want (tip: if you would like a thicker consistency, leave out the water).
Allow the mixture to chill in the refrigerator for at least 15 minutes or the amount of time you desire. Serve cold in cups or bowls (spoons are optional!), and enjoy!
Serves: About 6 cups (3-4 servings)
Season of consumption: Summer
© 2016 Melanie Glover. All rights reserved.