MELON GAZPACHO
Steps:
- Slice the melon, remove the seeds, cut out the skin and cut the pulp into coarse chunks. Chop the green bell pepper. Peel the garlic clove. Lightly soak the bread slices with the vinegar. Put everything in a big recipient, toss gently and let marinate for ca. 2 hours in the fridge, covered. Take out and process with a food processor until homogeneous, adding more salt, olive oil and/or vinegar, to taste. Force the resulting liquid through a strainer into a pitcher or another big recipient. Serve cold.
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Tobiloba Opeyemi
[email protected]I can't wait to try this soup with different fruits, like watermelon or pineapple.
Red House
[email protected]This soup is a great appetizer or light lunch.
Eleyas Ahamed
[email protected]I love that this soup is gluten-free and vegan.
Michelle Kizza
[email protected]This soup is a great way to use up leftover melon.
Mubarak A, Umal
[email protected]I followed the recipe exactly, but my soup didn't turn out as creamy as I expected.
Sourav Das
[email protected]This soup is a bit too sweet for my taste.
Juthi Begum
[email protected]I'm not sure what went wrong, but my soup turned out bitter. I think I may have used too much cucumber.
M. A. Haque
[email protected]This soup is a great way to cool down on a hot summer day.
Al Baloshi
[email protected]I'm not a big fan of melon, but I really enjoyed this soup. The flavors were well-balanced and the soup was very refreshing.
Mariama Sirreh Baldeh
[email protected]This soup is so versatile. You can add or remove ingredients to suit your taste.
Malik Hanif
[email protected]I added a little bit of diced avocado to my soup. It gave it a creamy texture and a bit of extra flavor.
Edward Gibbs
[email protected]I love that this soup is healthy and refreshing. It's a great way to get your daily dose of fruits and vegetables.
john amarios
[email protected]I wasn't sure how the melon and cucumber would go together, but it was a great combination. The soup was light and flavorful.
AWAL MIAH
[email protected]This soup was so easy to make. I had it on the table in less than 30 minutes.
THE MiYHiKA VLEZ
[email protected]I've never had melon gazpacho before, but I was pleasantly surprised. It's a great way to use up summer melons.
Emily Galvan
[email protected]This cold soup is so refreshing and delicious! It's the perfect summertime meal.