Recipes Nugget Markets Signature Recipes
Melon Gazpacho
- Prep time
- 10 minutes, plus 20 minutes chilling PT10M
- Cook time
- N/A PT0
- Yield
- 8–10 servings
- Difficulty
This fresh take on gazpacho makes a refreshing appetizer or first course on a hot summer evening.
Ingredients
- 4 tomatoes, rough chopped
- 1 melon (Tuscan, cantaloupe, honeydew, or watermelon), rind removed, deseeded, and rough chopped
- ½ cucumber, peeled and deseeded
- ¼ cup Champagne vinegar
- 1 tablespoon extra virgin olive oil, plus more for garnish
- Kosher salt, to taste
- Cracked black pepper, to taste
- 1 shallot, diced fine, for garnish
Preparation
Puree tomatoes, then press the pulp through a fine mesh strainer and set aside.
Puree the melon, cucumber, vinegar, and olive oil together in a blender until smooth. Pass through a fine mesh strainer and discard any remaining solids. Fold together melon and tomato purees.
Season gazpacho to taste with salt and pepper. Chill in refrigerator for at least 20 minutes before serving.
Serve cold and garnish with diced shallot and a couple drops of olive oil.