Gaspacho melon -banane. Cantaloupe melon gazpacho — the perfect summer soup! It's a mix of different summer veggies like tomato, green pepper, cucumber, along with a whack of garlic and sherry vinegar. This refreshing cold soup mixes sweet melon with garden favorites, cucumber and onion, for a sweetened spin on traditional tomato-based gazpacho.
Add the onion, cucumber and dill and season with salt and pepper.
Precut melon flesh should be dense, firm and appear moist.
Store in the refrigerator for up to a week or keep in a cool, dark.
You can have Gaspacho melon -banane using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Gaspacho melon -banane
- You need 1/4 of melon.
- You need 1 of banane.
- You need 1 of càc sel.
- It's 3 of càs chapelure.
- Prepare 1/2 of jus de citron.
- It's 1 of càc huile d'olive.
In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt. A different, fresh, delicious and surprising gazpacho straight from Spain. It usually doesn't require the addition of water, as the melon contains a lot. If you prefer to add some, though, do it.
Gaspacho melon -banane step by step
- Coupez une partie de melon, enlevez les pépins, découpez une partie de l'écorce externe pour former une base. Vider l'intérieur..
- Mettez les ingrédients dans le mixeur, broyez bien, mettez dans l'écorce de melon..
- Bonne dégustation 😋.
Place the melon, tomatoes and garlic in a blender or food processor and blend until really smooth. Add the apple cider vinegar, olive oil, red pepper flakes and season with salt and black pepper to taste. For the gazpacho: Combine the Roma or plum tomatoes, cucumber, green bell pepper, garlic, vinegar and water in a blender or food processor; puree until the mixture becomes a thick liquid. Una forma diferente de comer melón. Gazpacho in Spain is usually served in a glass, as you can see in my photo above.
