Melon Mint Gazpacho. This delicious and refreshing twist on the classic Spanish gazpacho adds fresh watermelon (only make this when watermelon is in season!) and fresh mint. Written by Rachel, Posted in Breakfast, Brunch, Dairy-Free, Dessert, Drinks, Fruit, Gluten Free, Herbs, Kid-Friendly, Quick and Easy, Snacks, Soups, Vegan, Vegetarian. When I get a watermelon that's as perfectly ripe and sweet as the one that came in our Abundant Harvest Organics box today, I have a really hard.
In a small saucepan, combine sugar and water. Bring to a boil over medium heat. Add the onion, cucumber and dill and season with salt and pepper. You can have Melon Mint Gazpacho using 5 ingredients and 5 steps. Here is how you cook it.
Ingredients of Melon Mint Gazpacho
- You need 1 kg of Honeydew melon.
- It’s 1/2 cup of Mint leaf.
- You need 200 ml of Lime juice.
- It’s 1 pinch of Salt & Pepper to taste.
- You need 1 of Prawn or Yabbies (optional).
In a blender, combine the watermelon with the cilantro, lime juice, mint, olive oil, cucumber, jalapeño, tomato, and shallot, and purée until smooth. Pour the gazpacho into a bowl and. This cucumber melon gazpacho is light, fresh and the perfect soup for summer. The cooling soup is balanced with warming ginger shrimp for a flavorful bite.
Melon Mint Gazpacho step by step
- Place all of ingredients in the blender.
- Blend till become thick and smooth soup.
- Season to taste.
- To serve with prawn,yabbies or lobster.
- Also good for vegetarian.
Back in my corporate days and one of my very first jobs out of college, I remember my boss telling me, "if you ever don't feel uncomfortable in a new position, then you probably haven. This Gazpacho has just the right balance of salty, spicy and sweetness. Here is how you cook it. Preparation In a food processor, pulse watermelon, tomatoes, mint, pepper, agave, and salt for about one minute. Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth.