|
|
My recipe
Tomato-Melon Gazpacho
- 1 small mature melon (honeydew melons, cantaloupe, 500 g)
- 4 mature tomatoes (400-500g)
- 2-3 slices crustless white bread
- 1 Tbsp chopped dill
- 1 Tbsp chopped parsley
- 1/2 head of lettuce (200-250g)
- 2+3 Tbsp vegetable oil (olive EV)
- 2 Tbsp Jerez vinegar (red wine vinegar)
- 1-2 cup cold water
- 1 cup crushed ice
- ½ sweet Spanish onion
- salt, ground black pepper
- Preheat 2 Tbsp of oil in a pan, and roast the bread slices until they turn golden brown
- Рeel and seed the tomatoes. Seed the melon, and remove the flesh from the rind
- Cut all ingredients into small pieces and transfer them to a food processor
- Add ice cubes, water, vinegar, oil, dill and parsley. Season with salt and pepper. Blend until everything turns into smooth puree
- Chill for 20-30 minutes. Serve with a few slices of strawberry and a couple of fresh basil leaves
|
|
