Cucumber and Melon Gazpacho

Name: Cucumber and Melon Gazpacho
Yield: Serves 4 servings
Ingredients: 7 oz cream cheese (about 200 grams); 1 cucumber; 3 1/3 cups diced melon (about 500 grams); 4 sprigs fresh mint (leaves only); 1 clove garlic; 1 generous drizzle of olive oil; 1 splash vinegar; Salt

jorbasmar @jorbasmar

Reus (Tarragona)

For this recipe, I developed the idea from Ptitchef_officiel published on Petitchef: “Gazpacho with cream cheese, cucumber, melon, and mint.”

Original recipe:
http://www.petitchef.es/recetas/postre/gazpacho-de-philadelphia-pepino-melón-y-menta-fid-1376282?nl_id=1445010&source=daily_menu&date=2017-03-25&utm_source=daily_menu&utm_medium=email&utm_campaign=Menu_email&utm_content=title

For this recipe, I developed the idea from Ptitchef_officiel published on Petitchef: “Gazpacho with cream cheese, cucumber, melon, and mint.”

jorbasmar @jorbasmar

Reus (Tarragona)

For this recipe, I developed the idea from Ptitchef_officiel published on Petitchef: “Gazpacho with cream cheese, cucumber, melon, and mint.”

Saved

Ingredients

Serves 4 servings

7 ozcream cheese (about 200 grams)
1cucumber
3 1/3 cupsdiced melon (about 500 grams)
4 sprigsfresh mint (leaves only)
1 clovegarlic
1generous drizzle of olive oil
1 splashvinegar
Salt

Saved

Steps

1

Peel and chop the cucumber, then place it in a large bowl big enough to hold all the ingredients.
2

Add the cream cheese, garlic, and mint leaves.
3

Chop the melon and add it to the bowl with the other ingredients.
4

Add the olive oil, vinegar, and salt.
5

Blend everything together until smooth. Adjust the amount of olive oil, vinegar, and salt to taste.
6

Chill in the refrigerator until ready to serve.
7

If you like, add ice cubes when serving for extra chill.