Heirloom Tuscan Melon Gazpacho
From luisascatering 14 years ago
- 30 min to make
- Serves 12
On a hot summer evening, gazpacho makes a great first course. This gazpacho is perfect as a refreshing twist on the traditional recipe. Note: Creamy Corn Soup also in photo, recipe also posted
Ingredients
- 1 melon (tuscan, cantaloupe, honeydew, or Pureheart watermelon); rind removed, de-seeded and chopped rough shopping list
- 4 heirloom tomatoes (or vine-ripened) chopped rough shopping list
- ½ an english cucumber, peeled and de-seeded shopping list
- ¼ cup champagne vinegar shopping list
- 1 tablespoon extra-virgin olive oil shopping list
- Kosher or sea salt and cracked black pepper, to taste shopping list
- 1 shallot, diced fine shopping list
- a few fresh mint leaves shopping list
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 :-)
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