Learn how to make a melon gazpacho with this refreshing recipe, very rich in benefits and nutritional properties, with high water content.

With melon we can prepare many light, fresh and appetizing recipes in summer like the one we provide below. It becomes a delicious refreshing fruit, which undoubtedly appeals during the hottest days precisely because of its great richness in water and minerals, standing out as a wonderful option when we need to hydrate more.

Although it is true that the original gazpacho is made with fresh vegetables such as ripe tomato, cucumber, green pepper, red pepper (and also other ingredients such as stale bread, a little garlic, onion, olive oil, vinegar, water, salt and pepper), nowadays it is possible to make other versions of gazpacho but using delicious refreshing fruits, which turn this wonderful slightly acidic cold soup into a sweeter dish. An example is the delicious gazpacho with red fruits, extremely ideal for summer and very rich in beta-carotene.

An example is the melon gazpacho , an easy-to-make cold soup that will help mitigate the heat and keep us hydrated. In addition, with this simple recipe we benefit from the nutritional properties that both melon and vegetables provide us.

How to make a delicious melon gazpacho?

Ingredients you need:

  • A large melon.
  • Two tomatoes.
  • Half a green pepper.
  • Half a clove of peeled garlic.
  • Half an onion.
  • Half a cucumber.
  • 60 grams of bread from the day before.
  • A good drizzle of mild flavored extra virgin olive oil.
  • One teaspoon of vinegar.
  • A little coarse salt.
  • A few mint leaves to decorate.
  • Some balls of capers.
  • Water (optional in itself it will be very thick).

Preparation of the melon gazpacho:

To start we cut the melon in half and remove the seeds. We cut into segments and we remove the skin. We are cutting the melon into small pieces and crush it in the blender.  Next, we wash the tomatoes, the pepper, and remove the skin from the onion and cucumber.

We cut everything into pieces and put it in the blender with the crushed melon, add the bread and the garlic clove. We grind everything together again. Add the drizzle of oil, vinegar, and salt and stir well with a spoon. We take the melon gazpacho to the fridge and chill until serving time.

At the moment of serving it we can decorate it with some mint leaves and some caper balls.

Options for other presentations:

  • With Serrano ham: Another ingredient that accompanies melon very well due to its sweet-salty contrast is Serrano ham. We can also present it with a few pieces of Serrano ham.
  • With chopped egg and croutons: Also with chopped hard-boiled egg, some bread croutons or some melon balls.

As you can see, we can resort to different presentations for other occasions and thus we vary our melon gazpacho recipe a bit.

The benefits of melon gazpacho

Melon gazpacho is an easy dish to prepare, which stands out precisely not only for being very refreshing, but for its different nutritional qualities. In fact, from a nutritional point of view, it is a cold dish that provides both minerals (such as potassium, magnesium and sodium) as well as vitamins (it highlights the presence of vitamin A, essential for eyesight and for dry mucous membranes and the skin, and vitamin E, antioxidant and protective against cardiovascular diseases or cancer).

It also provides an incredible amount of water. In fact we find 90% water in its composition. In addition, it stands out for being a low-calorie dish, ideal for weight loss diets, and for its richness in beta-carotene (as long as you choose to make the gazpacho with orange-fleshed melons).

It is a wonderful recipe that acts as a slightly laxative and also as a diuretic, helping to eliminate accumulated toxins in our body and to prevent fluid retention. On the other hand, it also helps neutralize acidity.


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