Cantaloupe Gazpacho
Difficulty: Easy
Time: 15 min. preparation time, 0 min. baking time
Nutrition: Calories ca 223 / Protein 4g / Carbohydr. 26g / Fat 11g
Ingredients (2 servings)
| 0.5 | cantaloupe |
| 4 | tomatoes |
| 0.5 | cucumber |
| 1 | red bell pepper |
| 10 | basil leaves |
| 1 | shallot |
| 1 clove | garlic |
| 1 tbsp | white balsamic vinegar |
| 2 tbsp | olive oil |
| 0.5 tsp | chili (fresh or ground) |
| 1 tsp | sugar |
| salt | |
| pepper | |
| olive oil for serving | |
| chili for serving | |
| basil to garnish |
Utensils
large bowl, cooking spoon, blender or hand blender, cutting board, knife
Wine Tip
Rioja rosé, dry, 2010
This Spanish rosé goes brilliantly with this Spanish national dish. The fruity bouquet emphasizes the aroma of the cantaloupe and gently offsets the slight kick of the chili.
Step 1
Cut cantaloupe, tomatoes, cucumber, and pepper into bite-sized pieces. Pick and chop basil into strips. Roughly chop garlic and dice shallot.
knife, chopping board
0.5 cantaloupe / 4 tomatoes / 0.5 cucumber / 1 bell pepper / 1 garlic clove / 10 basil leaves / 1 shallot
Step 2
Put everything into a large bowl and mix together with white balsamic vinegar, olive oil, chili, sugar, and salt and pepper. Finally, let sit for approx. 10 – 15 min.
large bowl, cooking spoon
1 tbsp white balsamic vinegar / 2 tbsp olive oil / 0.5 tsp chilli / 1 tsp sugar / salt / pepper
Step 3
Now, puree using a blender or a hand blender. If it is too thick, add a little bit of water.
blender or hand blender
Step 4
Season the Gazpacho again, if required, and serve in a deep dish with a few drops of olive oil, chili powder, and fresh basil leaves as a garnish.
olive oil for serving / chilli for serving / basil to garnish
