Video and written recipe by by Bas Jolles (Basbites on social media)
The cantaloupe gives the soup a beautiful sweetness that you don’t get from a classic gazpacho. It’s a real showstopper for any dinner party and it’s ridiculously easy to make.
(2 servings)
Ingredients:
Gazpacho
- 1 cantaloupe
- 2 tomatoes
- 2 garlic cloves
- 1 red chili
- ½ cucumber
- ½ red onion
- 3 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil
- Salt to taste
To Garnish:
- Small mozzarella balls
- Serrano ham
- Red onion, diced or thinly sliced
- Mint leaves
- Extra virgin olive oil
- Lemon zest
- Black pepper
Recipe:
- Start by scooping a few balls out of the cantaloupe with a melon baller.
- Add the remaining cantaloupe to a blender together with the tomatoes, garlic, red chili, cucumber, red onion, white wine vinegar, olive oil and salt.
- Blend until completely smooth. You can pass it through a fine sieve, but | personally like the more rustic texture of gazpacho, so l leave it as it is.
- Taste the gazpacho and adjust the salt, acidity or sweetness if needed.
- Chill it well before serving.
- Arrange the cantaloupe balls and mozzarella balls in a bowl or deep plate.
- Add the Serrano ham, red onion, mint leaves, lemon zest and freshly cracked black pepper.
- Pour the chilled gazpacho around the garnishes and finish with a drizzle of extra virgin olive oil. Enjoy!
