Recipes Nugget Markets Signature Recipes
Melon Gazpacho
- Prep time
- 10 minutes, plus 20 minutes chill time PT10M
- Cook time
- N/A PT0
- Yield
- 8-10 servings
- Difficulty

This fresh take on gazpacho makes a refreshing appetizer or first course on a hot summer evening.
Ingredients
- 4 tomatoes, chopped rough
- 1 melon (Tuscan, cantaloupe, honeydew or watermelon), rind removed, deseeded and chopped rough
- ½ cucumber, peeled and deseeded
- ¼ cup champagne vinegar
- 1 tablespoon extra virgin olive oil
- Kosher salt and cracked black pepper to taste
- 1 shallot, diced fine for garnish
Preparation
Puree tomatoes, then press the pulp through a fine mesh strainer and set aside.
Puree the melon, cucumber, vinegar and olive oil together in a blender until smooth. Pass through a fine mesh strainer and discard any remaining solids. Fold together melon and tomato purees.
Season gazpacho to taste with salt and pepper. Chill in refrigerator for a minimum of 20 minutes before serving.
Serve cold and garnish with diced shallot and a couple of drops of olive oil.
Techniques used in this recipe:
- fold in
-
fold in: to combine delicate ingredients such as whipped cream or beaten egg whites with heavier ingredients by using gentle up-and-down circular motion with rubber spatula or wire whisk.
Pair with
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Viognier
Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.
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Albarino
A delicious, light, lemony, often slightly fizzy wine. Not as full bodied as Chardonnay, as minerally as Riesling, or as herbal as Sauvignon Blanc. Albarino's flavors range from zingy citrus-peach to almond-honeysuckle.
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Gruner Veltliner
An Australian grape packed with a spicy and musky personality. Most importantly, Gruner Veltliner often has an intriguing minerality.
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Sauvignon/Fume Blanc
Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".
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Semillon
In Bordeaux and California, Semillon is often blended with Sauvignon Blanc. Because of its lean tartness Sauvignon Blanc is quite the opposite of Semillon - and, as they say, "Opposites attract." Outside Bordeaux, Semillon is becoming quite popular in Australia.