Tomato and Melon Gazpacho
It's peek summer, and this no-cook, one blend tomato and melon gazpacho is everything! It truly tastes absolutely amazing.
Servings: 4
Equipment
Ingredients
- 7 ounces medium-sized tomatoes about 5 to 6 tomatoes, heirloom, plum, roma, your choice! cored and cubed, save aside 1 tomato for serving
- 1/2 pound cantaloupe melon around 1 small melon or half of a big one
- 4 Persian cucumbers cubed, 3 for the gazpacho, 1 saved for topping)
- 1 small shallot roughly chopped
- 1/2 jalapeño seeded, a full one if you want it spicier
- 1/2 cup stale bread cubed
- 1/4 cup extra-virgin olive oil plus more for serving
- Kosher salt and freshly cracked black pepper
- 2 garlic cloves 1 if you want it less garlicky
- 1 to 2 tablespoons of sherry vinegar or can substitute with red wine vinegar
- 10 to 12 large basil leaves divided
- 6 large mint leaves
Instructions
- Prep all your vegetables: Cut your tomatoes, melon, cucumber, shallot, jalapeño (seeded) and bread. In a large bowl, or the base of your blender, add your cubed bread first in. Drizzle over extra-virgin olive oil, and then add the rest of your vegetables.
- Salt your vegetables: Add kosher salt and black pepper over everything (in the bowl or blender container), mix everything together, and let it sit to get all the juices out, about 10 to 15 minutes. This helps with flavor but it also helps with blending by using this liquid rather than adding water or broth.
- Blend! Once everything has been salted out, and liquid has come out on the bottom of the bowl, either add this bowl in your blender, or add your raw garlic clove, sherry vinegar, half of your basil leaves and season with black pepper, to taste.
- Blend until smooth! Transfer to the fridge for 30 minutes to 1 hour to chill and for all the flavors to combine. You can eat it right away, but it is definitely better with the extra chill time!
- Make your topping: While your gazpacho is chilling, make your topping. Take 1 to 2 cucumbers and dice them, toss with any leftover tomatoes, dice those as well, a few sprigs of mint and remaining basil. Season with kosher salt, black pepper and mix with a drizzle of extra-virgin olive oil. Set aside until serving.
- Plate and serve: Add your gazpacho in serving bowls, and top with your tomato-cucumber topping mixture. Drizzle over a little more olive oil, cracked black pepper and enjoy!
- Tip: When serving, add in an ice cube for an extra cold gazpacho!
Video
Nutrition
Calories: 139kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 35mg | Potassium: 210mg | Fiber: 1g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 0.4mg