In summer we want to eat fresh soups and our gastronomy offers us endless traditional recipes, call them salmorejo, gazpacho, ajoblanco, etc. Why not be daring and do this Tomato and melon gazpacho with hints of fresh herbs like dill. Use the melon that you like the most but with the variety cantaloupe It is delicious while we give our gazpacho a nice orange color. Vitamins, fiber, freshness, flavor ... Does anyone give more?

Tomato and melon gazpacho with herbs

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When the heat is too hot, nothing like a fresh tomato and melon Gazpacho with herbs like the one in this recipe.

Gazpacho de tomate y melón a las hierbas

Ángela

Kitchen: cuisine
Recipe type: incoming

Total time:

Ingredients

A ripe melon (cantaloupe by the color or another of your liking, 500 g)
4 ripe tomatoes (400-500g)
2-3 slices of crustless white bread
1 tablespoon chopped dill
1 tablespoon chopped parsley
1/2 lettuce (200-250g)
2-3 tablespoons of vegetable oil (extra virgin olive oil)
2 tablespoons sherry vinegar
1-2 glasses of cold water
1 glass of crushed ice
½ onion
salt, ground pepper

Preparation

Heat 2 tablespoons of oil in a frying pan and brown the slices of bread without burning them.
Peel and remove the seeds from the tomatoes. We do the same with the melon, and we keep the pulp (reserve a few cubes to decorate).
Cut all the ingredients into small pieces and transfer them to the blender glass.
Add the chopped ice cubes, water, vinegar, oil, dill and parsley. We season. Mix until everything becomes a smooth puree.
Let cool in the fridge for 20-30 minutes. We serve with a few cubes of melon and a couple of dill or basil leaves.

Original recipe: Delicooks: Melon Gazpacho

Recetín

Tomato and melon gazpacho with herbs: cool, very cool