• Kim Bresseleers

Gazpacho of Cantaloupe melon

Updated: Aug 13


On a hot summer day we long for something refreshing such as gazpacho - a cold soup made of raw, blended vegetables. However this time, I have not made the classic recipe but a version with some cantaloupe melon and corn.

Gazpacho of Cantaloupe melon


Servings: 4 persons Preparation time: 5 minutes + 1-2 hours in the refrigerator


INGREDIENTS:


500 grams of cantaloupe melon, in cubes

600 grams of corn kernels, from can

1 shallot, finely chopped

1/2 lemon, juice

120 ml of water

Fresh mint, a few sprigs

Chili flakes

Salt

Pepper


INSTRUCTIONS:


  1. Set aside a little bit of the chopped shallot and 4 tablespoons of the corn kernels. You will need this for decoration purpose.

  2. Add all ingredients in a blender and mix until smooth.

  3. Refrigerate the mixture for 1 to 2 hours.

  4. Then top it with the chopped shallot and corn kernels.


NOTES:


  • If you think that the soup is a bit too thick, you can add a bit of water.

  • Can be stored in an air-tight container in the fridge for a day.

  • Download the recipe.

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