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Recipes Nugget Markets Signature Recipes

Preview Recipe

Melon Gazpacho

Prep time
10 minutes, plus 20 minutes chill time PT10M
Cook time
N/A PT0
Yield
8-10 servings
Difficulty
1 out of 5 on the difficulty scale
Melon Gazpacho Nugget Markets quick and easy

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

  • 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.

  • 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.

  • Gruner Veltliner

    An Australian grape packed with a spicy and musky personality. Most importantly, Gruner Veltliner often has an intriguing minerality.

  • 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".

  • 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.