Gazpacho De Melon (Melon Gazpacho)
Recipe: #12376
April 04, 2014
Categories: Desserts, Cantaloupe, Peach, Spanish, Gluten-Free, Kosher, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Herbs, more
"A cold melon soup, great for a light dessert. Cook time is refrigeration time. This can also be made in a large bowl with a hand blender. If you want it thinner, use a little white wine to thin. Original recipe called for a white Spanish melon, but suggested substitution is a Crenshaw or Honeydew melon."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (204.4 g)
- Calories 132.5
- Total Fat - 7 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 42.7 mg
- Total Carbohydrate - 17.9 g
- Dietary Fiber - 1.7 g
- Sugars - 6.6 g
- Protein - 1.3 g
- Calcium - 16.5 mg
- Iron - 0.5 mg
- Vitamin C - 48.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel the melons and discard the seeds. Chop into 2 inch pieces and put in food processor.
Step 2
Coarsely chop the peach and the tomato and add to the food processor.
Step 3
Add the oil and mint. Puree the ingredients until smooth. Taste for sweetness and add some sugar, if needed.
Step 4
Chill in the refrigerator for 2 hours.
Step 5
Ladle into bowls and garnish with mint leaves, thin peach slices or melon slices, or strawberries, if desired.
Tips
No special items needed.
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