Melon gazpacho. This gazpacho recipe is low in calories and gluten free. This sweet melon gazpacho is a refreshing light summer meal or starter. Serve gazpacho chilled, topped with thinly sliced fresh mint.

Preparation Method: Put the tomato in a pot of boiling water. Put it in the refrigerator and let it rest for a couple of hours. You can serve the gazpacho in the melon peels. You can cook Melon gazpacho using 5 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Melon gazpacho

Prepare 1 of melon.
You need 2 of salad onions.
It's 1/2 of green pepper.
It's 1 of small glass of virgin olive oil.
It's of few leaves of fresh mint.

Enjoy preparing no cook refreshing melon soups for summer its a complete meal for Recipe Blog Link. Was fun to make a try this gazpacho. The comination of flavors was excellent and it was perfect for a hot summer day. A Watermelon Gazpacho Twist Southeast Asian Style Happened to have cilantro instead of parsley and mint instead of basil.

Melon gazpacho step by step

Wash and chop the ingredients, put them all in the liquidizer with the olive oil and blitz happily to get a creamy texture.
Pour the gazpacho into a bowl. Add salt and pepper, cover with cling film and leave in the fridge for a couple of hours until really cold. Enjoy..

Watermelon gazpacho or cold watermelon soup is enjoyed worldwide. You can increase the proportions for a crowd. Probably not, but watermelon, basil oil, and cayenne salt add a summery twist to the classic cold soup. Traditional Spanish gazpacho is made with tomatoes, cucumber and bell pepper that's blended and chilled. A cold melon soup, great for a light dessert.