Best 3 Melon Gazpacho With Ham Crostini Recipes
Seeking a delightful and refreshing culinary experience? Look no further than melon gazpacho with ham crostini – a vibrant symphony of flavors that is sure to tantalize your taste buds. This delectable dish seamlessly combines the sweet and juicy essence of melons with the savory richness of ham, creating a harmony of flavors that will leave you craving more. Embark on a culinary journey as we guide you through the steps of crafting this exquisite dish, ensuring a culinary masterpiece that will impress friends and family alike.
Let's cook with our recipes!
WHITE GAZPACHO WITH MELON, GRAPES, AND ALMONDS
Steps:
- Put the blanched almonds in a blender with 1/4 cup of the lemon juice. Puree until totally smooth, then add the bread and melon and puree again. You will most likely need to puree the melon in batches. After pureeing one batch, pour out all but one cup of the liquid and then add the next batch. Season well with salt and white pepper. If the soup needs more acid, add the remaining lemon juice. If the soup is too thick, you can add a little water, but if the melons are really ripe, this shouldn't be a problem. Serve slightly chilled. Garnish with toasted almonds, grapes, and a swirl of creme fraiche.
GREEN GAZPACHO
A cold, no-cook soup packed with fresh vegetables!
Provided by MrsFisher0729
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 36.3 g, Fat 15.1 g, Fiber 10.3 g, Protein 5.1 g, SaturatedFat 2.2 g, Sodium 47.2 mg, Sugar 22.2 g
TOMATO-MELON GAZPACHO
Provided by Mark Bittman
Categories easy, weekday, soups and stews, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core, peel and seed tomatoes; cut flesh into 1-inch chunks. Seed melon, and remove flesh from rind; cut into chunks. Place a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn heat under both to high. Add melon to one and tomatoes to the other, and cook, stirring, until they become juicy, no longer than 2 minutes.
- In a blender or food processor, puree melon with tomatoes, 1 1/2 cups water and basil, along with some salt and pepper. Stir in remaining olive oil. Chill, add lemon juice to taste and adjust seasoning. Serve.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1266 milligrams, Sugar 18 grams
Tips:
- Choose ripe, juicy melons for the best flavor. Look for melons that are heavy for their size and have a sweet aroma.
- If you don't have time to chill the gazpacho overnight, you can chill it for at least 2 hours before serving.
- To make the ham crostini, use a good quality ham that is thinly sliced. You can also use prosciutto or Serrano ham.
- If you don't have a grill, you can toast the bread in the oven. Just preheat the oven to 350 degrees Fahrenheit and toast the bread for 5-7 minutes, or until golden brown.
- Garnish the gazpacho with fresh herbs, such as basil, cilantro, or mint. You can also add a drizzle of olive oil or a dollop of sour cream.
Conclusion:
This melon gazpacho with ham crostini is a refreshing and flavorful summer soup. It's perfect for a light lunch or dinner, and it's also great for entertaining. The soup is easy to make and can be prepared ahead of time, so it's a great option for busy weeknights. And the best part? It's absolutely delicious!
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