Gazpacho Verde De Melón Recipe
This vibrant and refreshing cold soup will transport you to the sun-kissed countryside of Andalusia.
Equipment
- Immersion blender/food processor
- Measuring spoons
- Big bowl
- Glass pitcher (optional for storing)
Ingredients
- 1/2 melon (around 4 cups worth)
- 2 Italian green peppers (or 1 green bell pepper)
- 2 cucumbers
- 1 spring onion
- 1 garlic clove
- 1/3 cup extra virgin olive oil
- 1 tbsp wine vinegar (Sherry wine preferably)
- 1 1/2 tsp salt
Tropezones (garnish)
- 1/2 cucumber finely diced
- 1/2 spring onion finely diced
- 1/2 green pepper finely diced
- 1 cup serrano ham bits
- a drizzle olive oil
Nutrition
Calories: 279kcal | Carbohydrates: 7g | Protein: 9g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 22mg | Sodium: 1368mg | Potassium: 399mg | Fiber: 2g | Sugar: 4g | Vitamin A: 239IU | Vitamin C: 22mg | Calcium: 36mg | Iron: 1mg
Servings: 4
Calories: 279kcal
Instructions
- Wash all the veggies.
- Peel the cucumber and chop roughly leaving some of the skin.
- Peel the outer layer of the onion and chop roughly. Discard the bottom and top
- Cut the green peppers in half and discard the top and seeds.
- Cut the melon into chunks and remove the seeds.
- Peel the garlic clover and remove the central stem.
- Add everything to a big bowl and add the olive oil, wine vinegar, and salt. Process with an immersion blender until a smooth consistency is achieved.
- Taste and adjust if needed.
- Let chill in the fridge for a couple of hours.
- Prep the tropezones to serve the Gazpacho with: Chop finely more onion, cucumber, and green pepper.
- Serve with a drizzle of olive oil, a few the tropezones, and some serrano ham bits.
- Enjoy! Qué aproveche!
KEYWORD: gazpacho verde recipe
