How to make it

  • Purée tomatoes, then press the pulp through a fine mesh strainer; set aside. Purée the melon, cucumber, shallot, mint, 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 30 minutes before serving.
  • Divide soup evenly between small serving bowls/shot glasses/mini glasses. Garnish with a couple of drops of olive oil if, desired. Serve ice cold.
  • Tips:
  • 1. Chill your shot glasses/mini martini glasses in the freezer before serving ---keeps the soup ice cold and gives a cool frosted look.
  • 2. Match your tomato color to the type of melon you are using: watermelon-use red tomatoes, cantalope - use yellow/orange tomatoes, honeydew - use green zebra tomatoes :-)

Reviews & Comments 2

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  • chuckieb 10 years ago
    That looks AMAZING! Beautiful picture and looks sooooo delicious!
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  • shandy 10 years ago
    Gorgeous POST! I love the martini glasses for serving the gazpacho. Really nice seeing the notes attached too for tomato color with melon choice. As always, Beautiful dish Luisa!
    Was this review helpful? Yes Flag

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