- Purée melon, onion, red pepper, jalapeno, mint and coriander in a blender.
- Pour into a large bowl and add remaining ingredients.
- Refrigerate 2 to 3 hours.
- Garnish with diced melon and a fresh mint leaf.
This melon gazpacho is a culinary work of art, the perfect union of fresh and exotic flavours. Honeydew and Charentais melons give the dish a natural sweetness and an intoxicating aroma, making each spoonful a true burst of summer flavour. Red pepper and onion confers a crunchy texture and a slight kick, while jalapeno pepper lends a subtle heat, an irresistible contrast to the cool fruit flavour. Freshly chopped mint and cilantro infuse the gazpacho with refreshing herbal aromas as sparkling white wine adds a bubbly lightness. This gazpacho is a festival of textures and tastes, an invitation to savour the richness of natural flavours in perfect harmony.
CHEF’S SECRET
- Add some ice cubes to the blender while mixing the soup.
- Before serving, drizzle a bit of extra-virgin olive oil over the gazpacho for extra creamy richness.
- Add a pinch of cumin or paprika if you like a spicier soup.
- For a smoother texture, strain the gazpacho through a fine sieve after blending.
- If you enjoy bolder flavours, add a little lemon or lime zest into the mix.
- Garnish with fresh herbs, extra melon pieces or grilled shrimp for a contrast of flavours and textures.
- Serve in transparent glasses and decorate the rim with a slice of lemon or lime slice for an elegant presentation.