Authentic home cooking from Spain, with US measurements. 
Melon Gazpacho with Mint Pennyroyal
Here’s an easy, low-calorie, and impressive recipe that combines melon with pistachios and mint pennyroyal in a delicious cold soup—a refreshing summer dinner idea, perfect for beating the heat. I wanted to make melon gazpacho and try it with fresh oregano, but I accidentally grabbed mint pennyroyal instead. The result was amazing—the flavor combination is wonderful. I enjoyed it with small fried beef meatballs, but that’s optional.
Melon Gazpacho with Mint Pennyroyal
Here’s an easy, low-calorie, and impressive recipe that combines melon with pistachios and mint pennyroyal in a delicious cold soup—a refreshing summer dinner idea, perfect for beating the heat. I wanted to make melon gazpacho and try it with fresh oregano, but I accidentally grabbed mint pennyroyal instead. The result was amazing—the flavor combination is wonderful. I enjoyed it with small fried beef meatballs, but that’s optional.
Open in Cookpad AppSteps
- 1
Remove the rind from the melon and cut the flesh into large pieces. Peel the garlic and wash the mint pennyroyal leaves.
- 2
Add the melon, garlic, mint pennyroyal, olive oil, apple cider vinegar, pistachios, white pepper, and salt to taste to a blender jar.
- 3
Blend well, then add breadcrumbs to thicken and blend a little more.
- 4
Cover and chill the gazpacho in the refrigerator. Serve very cold.
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