Melon and cucumber gazpacho: A variation on the traditional gazpacho. - Recipes Don Melón Fruteros

Watermelon and melon, for your best dishes

Don Melón

our recipes

Melon Sorbet: Ice Cream Dessert for Hotter Days

Melon salad recipe

Watermelon Cream with Scallop Skewers

Melon and sorbet skewers.

Caramelized Melon with Marsala

Watermelon salad with kiwi cream

Watermelon gazpacho with tuna and pistachios

Melon horchata slightly tropical

Melon and Feta Cheese Salad: Freshness and Unique Contrasts

Melon Detox Smoothie with Mint

Ham Nems with Melon and Figs

Melon and Cheese Kabobs: A Fun and Refreshing Snack for Kids

Banana Melon Smoothie: An Energy Smoothie for Adventurers

Melon and Mint Cake: A Light and Aromatic Dessert

Melon and Kiwi Cake with Biscuit Base

Chicken curry with melon: Chunks of chicken in a creamy curry sauce with chunks of melon

Melon and cucumber gazpacho: A variation on the traditional gazpacho.

Melon porridge for babies

Melon ice cream

Watermelon fruit salad

Delicious watermelon smoothie

Melon fruit salad

Cake of watermelon with cream

Melon and feta salad

Soup of watermelon cream cheesecake

Cold soup melon and lime

Bavarian de watermelon with mint

Cannelloni of melon

minicheff supercheff

Don Melón

Melon and cucumber gazpacho: A variation on the traditional gazpacho.

Preparation

1. Preparation of the ingredients: Wash and cut the melon into large chunks. Cut the cucumber into slices and the green pepper into chunks. Peel and chop the garlic clove and the red onion.

2. Mix the ingredients together: Place the melon chunks, cucumber slices, green pepper, chopped garlic and red onion in a blender or food processor.

3. Blending: Blend the ingredients until smooth and homogenous. If necessary, work in batches to make sure everything is properly blended.

4. Adding oil and vinegar: With the blender running on low speed, slowly add the extra virgin olive oil and white wine vinegar. This will help emulsify the mixture and give it a smoother texture.

5. Taste and season: Taste the gazpacho and add salt and pepper to taste. Adjust the amount of vinegar if you want a more acidic taste.

6. Chilling: Transfer the mixture to an airtight container and refrigerate for at least 2 hours, or until well chilled. This will allow the flavours to blend and develop.

7. Serving: When well chilled, serve the gazpacho in individual bowls. You can garnish each serving with fresh mint leaves and a drizzle of extra virgin olive oil.

Ingredients

1 ripe melon, peeled and seeded
2 medium-sized cucumbers, peeled and seeded
1 green pepper, seeded
1 clove garlic, peeled
1/4 red onion
3 tablespoons of extra virgin olive oil
2 tablespoons white wine vinegar
Salt and pepper to taste
Fresh mint leaves for garnish

Don Melón Facebook

Don Melón Instagram

Blog Don Melón