Melón Gazpacho

José Andrés’ Melón Gazpacho

I made this recipe with a sweet cantaloupe, and it turned out great, but I did a lot of seasoning at the end.  The recipe below, as written, was a KindSoups recipe for feeding a crowd. Cut recipe in 1/4 for 4-6 appetizer servings.  

4Tbsp Fresh Mint leaves chopped

2 Honeydew Melons, peeled and roughly chopped (or cantaloupe)

2 Green Bell Peppers, cored, seeded and chopped (I had one red bell pepper and three small mild green pepper, ? Maybe jalapeño?)

4 Garlic Cloves, chopped

4 Cups of Fresh Filtered Water

4 cups of crustless bread torn into 1in pieces - this helped to give it some body/chunkiness)

1/4 cup Sherry Vinegar (I used rice vinegar)

1 cup Extra Virgin Olive Oil

Salt & Pepper - a lot, as well as grated red pepper flakes. 

Additional Mint for Garnish

*1 Yellow Bell Peppers, cored, seeded and chopped - yes, add

*2 Large Cucumbers, peeled and seeded, and chopped - yes, add (used one cucumber for 1/4 recipe).

(*not originally part of Jose Andres’ recipe)

Chill, then re-season as needed. 

 

Put all the ingredients including the bread pieces, and sherry vinegar in a blender (work in batches if necessary) and blend until very smooth. With the blender running, slowly add the olive oil, blending until emulsified. Refrigerate until well chilled. Taste chilled gazpacho and add salt & pepper as needed. Add fresh mint as garnish.