Melon gazpacho
If you don't like the idea of cold soup, let this recipe change your mind. Sweet, salty and a little bit spicy, this fresh and cooling melon gazpacho adds a much needed chill to even the hottest of days.
And, if there was ever a week to give this a try, this one is it. No heat required–because you're hot enough.
Gazpacho to the rescue.
Here's the method:
Serves 4
- Roughly chop all your ingredients and add them to a large bowl.
- Juice your lemon and add the lemon juice, salt, pepper and olive oil to your bowl of chopped ingredients.
- Mix well and leave in the fridge overnight to macerate.
- Blend with an immersion blender or pop into a standard blender or food processor.
- Add water until the soup is to the desired consistency, adjusting the seasoning with salt and more lemon if needed.
- Finish with a drizzle of extra virgin olive oil and a few extra cubes of melon.
Recommended by us:
If you're after more of a peppery kick, then we'd recommend using our Spanish extra virgin olive oil from Marina in Andalucía.
Join the Olive Oil Club.
