Home
Blog
Melon gazpacho

Melon gazpacho

Ingredients

1/2 a cantaloupe melon
1/2 a white melon
1/2 a sweet onion
1 green chilli
2 handfuls of basil (including the stalks)
2 cloves of garlic
1/2 a cucumber or 2 little ones
1 medium tomato
Juice of half a lemon
1/2 a tbsp of salt
1/2 a cup of extra virgin olive oil
Fresh cracked pepper (to taste)

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.

You may also like...

Roasted pumpkin, white bean purée & bergamot dressing.

Sweet, flavoursome pumpkin, caramelised onion, and smooth bean purée are drizzled generously with extra virgin olive oil for a comforting meal that welcomes the flavours of autumn. Now that summer is behind us, it’s time for a pumpkin recipe. We chose a variety called Delica, which has really beautiful, sweet, and dense orange flesh. Plus, you can eat the skin—less work, more flavour. Paired with a caramelised onion and bean purée, and drizzled with a bergamot and olive oil dressing, it’s a...

Roasted butternut squash pasta with crematta & burrella.

All it takes to make something special are a few good ingredients. This is a recipe from Julienne Bruno, using their silky crematta, and burrella. Roasted butternut squash brings a sweet, golden richness to the dish, perfectly paired with Fusilli Lunghi, which wraps around every bit of flavour. Crematta creates a silky sauce, and just before serving, a fresh cut of Burrella adds a creamy, delicate finish that ties it all together. Give this star of the show the treatment it deserves, and...

Squash, olive oil, & fig cake

Late summer flavours roll into the early autumn harvest with this gorgeous cake to mark the change in seasons. Having friends around now that the summer holidays have ended? This is the perfect statement dessert to close out a meal together as the warmer days get a bit of chill. This recipe comes to us from Chiara Tomasoni, a MasterChef finalist, chef tutor, and sous-chef based at River Cottage in Devon. She's well respected for her sustainable, farm-to-table style and her commitment to using...