On a warm, sunny day we long for gazpacho. We used to make this cold soup not from tomato, but with cantaloupe, corn and a little mint. So a melon gazpacho!
For 4 persons:
- 1 shallot, finely chopped
- 500 grams of cantaloupe, cubed
- 600 grams of canned corn kernels
- A few sprigs of fresh mint
- 4 slices of prosciutto (or other Italian ham)
- 1/2 lime
- 120 ml of water
- A pinch of dried chili pepper
- Olive oil
- Salt and pepper
And that’s not all: crispy prosciutto gives a salty touch, a pinch of lime gives something fresh and a touch of chili gives extra depth. You serve this soup cold of course. A blissful boost!
This is how you make the melon gazpacho
First preheat the oven to 220 degrees.
Place the slices of prosciutto on a baking tray. To make sure that they don’t curl due to the heat, you can put something heavy on it, for example another baking tray or a roasting pan. Let the ham bake in a warm oven for 5 to 10 minutes.
Set aside a small amount of the chopped shallot and do the same with about four tablespoons of the corn.
Then put the rest of the shallot and the corn together with the cantaloupe in a blender (no blender? Then use a hand blender). Add five finely chopped mint leaves and a dash of water. Blend until you have a nice smooth gazpacho. Is the soup too thick? Then add another splash of water.
Season the gazpacho with a pinch of dried chili and a little lime juice. Make sure the soup is nice and cold. Not cold enough yet? Put it in the fridge for half an hour.
Fry the corn you set aside in a dry frying pan until it starts to brown.
Spoon the gapacho into bowls and garnish with the fried corn, some shallot and a few small mint leaves. Add some dried chili and serve this melon gazpacho with the crispy prosciutto.
There you go, this simple recipe proves that gazpacho really isn’t limited to a tomato gazpacho in a pack – this melon gazpacho is just something different. And impress that you will make with this! Just wait and see.
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