This is a rather unusual soup with a sweet and salty taste, based, like all gazpacho soups, on three ingredients - bread, garlic and olive oil. The sweetness of the melon in it is softened by salted dried tomatoes, and vinegar and lemon juice add brightness. This soup is served cold as a first course.
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
Ingredients
- 1 kilogram Melon
- 80 gram Tomato dried in oil
- 50 gram Baguette
- 3 cloves Garlic
- 50 milliliters Olive oil
- 1 tablespoon Tomato paste
- 4 tablespoons Vinegar
- 4 tablespoons Lemon juice
- 30 gram Mint
- 100 gram Ham
Ingredients
|
|
Instructions
- If you can't buy ham, use prosciutto or lean bacon.
- Peel the melon, cut into cubes. Leave some melon for decoration. Soak the bread. Dry the dried tomatoes on a paper napkin to remove excess oil.
- Put half of all the ingredients, except mint and ham, in a blender and grind until smooth. Repeat with the remaining ingredients. Pour the soup into a saucepan, season with salt and pepper and put it in the refrigerator for at least 2 hours, preferably overnight. In a frying pan, fry thin layers of ham on both sides so that they become crispy. Dry on a paper towel and break into small pieces, leaving 4 whole ones for decoration.
- When you are ready to serve the soup, mix it well, taste it and add lemon juice, salt and pepper as needed. If the soup seems too thick, dilute it with drinking water with ice to the desired consistency. Pour the soup on plates, sprinkle with small cubes of melon, slices of ham and finely chopped mint, pour olive oil.
Related posts:
Mediterranean Lunch “Bruschetta & Gazpacho” Recipe
Beetroot Gazpacho with Raspberry Recipe
Asian Gazpacho with Pesto Recipe
White Gazpacho Recipe
Classic Andalusian Gazpacho Recipe
Cucumber Gazpacho with Shrimp Recipe
Gazpacho with Codfish Liver Recipe
Gazpacho with Beet Chips Recipe
Apple-Tomato Gazpacho Recipe
Gazpacho of Cucumber Recipe
Gazpacho with Baked Beetroot Recipe
Cucumber Gazpacho on Mineral Water Recipe