Auberge du Pommier - Melon & Cucumber Gazpacho Recipe

honeydew melon

🥗Healthier: cantaloupe

💰Cheaper: watermelon

Cantaloupe offers a similar sweetness with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Welcome to the kitchen, introducing the dish: melon and cucumber gazpacho.

Prepare the main ingredients: peel and chop honeydew melon and cucumber, removing seeds.

Gather seasoning ingredients: thinly sliced shallot (or red onion), mint leaves, basil leaves, lime juice, champagne vinegar, sea salt, black pepper, and olive oil.

Include day old bread for smooth consistency.

Prepare garnishes: lightly poached shrimp, melon, herbs from the garden, and chilies for heat.

Layer ingredients in a bowl: start with shallots and bread at the bottom, followed by cucumber and melon on top.

Season the cucumber and melon with champagne vinegar, lime juice (squeeze of one lime), sea salt, black pepper, and olive oil (1 part vinegar to 3 parts olive oil).

Mix the seasoned cucumber and melon, then pour over the shallots and bread in the bowl.

Press down with a similar-sized vessel to help marinate and cover the ingredients with liquid.

Refrigerate overnight to marinate.

After marinating, remove basil and mint leaves from the mixture.

Stir the gazpacho and blend until smooth, using a high-speed blender or regular blender.

Add more olive oil towards the end of blending for shine and creaminess.

Strain the blended soup and refrigerate to chill further.

Plate the gazpacho, dressing with shrimp, chilies, olive oil, salt, and a squeeze of lime juice.

Toss the garnishes and arrange them on the plate, focusing on texture and presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary