- Prep time:
- 10 minutes plus 20 minutes to chill
- Cook time:
- Serves 8-10 as an appetizer
1 out of 5
On a hot summer evening, gazpacho makes a great first course or a tasty main dish when coupled with a fresh salad.
- 1 melon (tuscan, cantaloupe, honeydew, or Pureheart watermelon); rind removed, de-seeded and chopped rough
- 4 tomatoes, preferably vine-ripened, chopped rough
- ½ cucumber, peeled and de-seeded
- ¼ cup champagne vinegar
- 1 tablespoon extra-virgin olive oil
- Kosher or sea salt and cracked black pepper to taste
- 1 shallot, diced fine for garnish
Purée tomatoes, then press the pulp through a fine mesh strainer; set aside. Purée the cantaloupe, cucumber, vinegar and olive oil together in a blender until smooth, then pass through a fine mesh strainer. Discard any remaining solids; fold together melon purée and tomato purée. Season gazpacho to taste with salt and pepper. Chill in refrigerator for a minimum of 20 minutes before serving.
Divide soup evenly between small serving bowls or glass votive candle holders. Garnish with fine-diced shallot and a couple of drops of olive oil. Serve cold.