From jorbasmar's kitchen in Spain.

Originally published on Cookpad Spain as Gazpacho de melón, with US measurements.

Melon Gazpacho

Name: Melon Gazpacho
Total time: 900 s
Yield: Serves 2 servings
Ingredients: 1/2 ripe melon; 1 hard-boiled egg; 1 large cucumber; 1/2 onion; 2 garlic cloves; Olive oil; Vinegar; Salt

jorbasmar @jorbasmar

Reus (Tarragona)

When the summer heat hits, there's nothing better than cooling off with a chilled soup. Surprise your guests with this delicious melon gazpacho, served right in its own rind.

jorbasmar @jorbasmar

Reus (Tarragona)

When the summer heat hits, there's nothing better than cooling off with a chilled soup. Surprise your guests with this delicious melon gazpacho, served right in its own rind.

Saved

Ingredients

15 minutes

Serves 2 servings

1/2ripe melon
1hard-boiled egg
1large cucumber
1/2onion
2garlic cloves
Olive oil
Vinegar
Salt

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Steps

15 minutes

1

Scoop out the inside of half a melon, removing the seeds, using a melon baller. Be careful not to break the rind, as you'll use it as a serving bowl. Place the melon balls in a large bowl big enough to hold all the gazpacho ingredients and blend them together.
2

Add the peeled and chopped hard-boiled egg. Add the chopped onion to the egg and melon. Peel and chop the cucumber, then add it to the rest of the ingredients. Peel the garlic cloves and add them as well. Season with salt, olive oil, and vinegar to taste.
3

Blend everything together and adjust the salt, oil, and vinegar as needed. Pour the melon soup into the emptied melon rind and serve very cold. You can add ice cubes to the gazpacho just before serving to make sure it's extra chilled.