Inspired by the most traditional melon gazpacho recipes, this version focuses on the perfect balance between the natural sweetness of cantaloupe, the freshness of cucumber and a smooth extra virgin olive oil emulsion. Light, refreshing and perfect served ice cold on hot days.
Productos con los que prepararla
Ingredients
- 1 large cantaloupe melon (approx. 1.2 kg flesh)
- 1/2 cucumber
- 1/2 sweet onion
- 15 g Sherry vinegar
- 120 ml extra virgin olive oil
- Fine salt to taste
- White pepper to taste
To serve
- Crispy ham shavings
- Small melon cubes
- Brunoise cucumber
- A drizzle of extra virgin olive oil
- Fresh mint leaves
Instructions
- Cut the melon in half, remove the seeds and scoop out all the flesh. Set aside.
- Peel the cucumber and onion and roughly chop them.
- Place the melon flesh, cucumber, onion, vinegar, salt and pepper into the Chefbot jug.
- Blend for 1 minute at speed 10 until smooth and homogeneous.
- Blend for 30 seconds at speed 6 and slowly pour the extra virgin olive oil over the lid in a thin stream to create a smooth, stable emulsion. Adding the oil gradually gives the gazpacho a creamier and more elegant texture.
- Taste and adjust the salt or vinegar if necessary, being careful not to add too much acidity in order to preserve the delicate flavour of the melon.
- Strain through a fine sieve if an even silkier texture is desired.
- Refrigerate for at least 3 hours before serving to enhance the flavour and freshness.
- Serving suggestion: Serve very cold in bowls or glasses topped with crispy ham shavings, small melon cubes and a few drops of extra virgin olive oil. It can also be served inside the melon shell for a more visual and summery presentation.