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Tomato-Melon Gazpacho

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