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Melon gazpacho

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Eat the right melon at the right time of the year and rejoyce. 
This gazpacho is a nice twist from the traditional tomato version, and serving it with fruits makes it playful.
Make this ahead and chill. Serve with chopped baby tomatoes, raspberries, some torn basil and a pinch of paprika. 

I usually use a dash of rice vinegar here, but if you follow the blood type diet, swap for lemon juice, it's not ideal but can do.
 

Super easy
Make in 10 minutes
Serves 3-4 people as a starter

  1. Place all of the ingredients in a blender and pulse until smooth. 
  2. If the mixture is to thick, loosen it up with a couple of tablespoons of water. 
     
  • 400g of Cantaloupe melon, peeled and cut into cubes
  • 1 spelt bread roll, crust removed and discarded (keep it to make breadcrumbs)
  • 3 Tablespoons of extra-virgin olive oil
  • 1 Tablespoon rice vinegar (for type B if not swap for lemon juice)
  • A generous pinch of sea salt
  • 1 Teaspoon paprika
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