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Best Summer Soup | Chilled Melon And Tomato Gazpacho | So Easy
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RECIPE
INGREDIENTS
650 grams melon, rind removed and chopped into 1-inch pieces
3 1⁄2 tablespoons olive oil, extra virgin
300 grams tomato, (about 3 medium tomatoes), peeled, seeded, and chopped into 1-inch pieces
10 basil leaves
1 teaspoon salt, or to taste
1 teaspoon black pepper powder
200 ml water
2 teaspoons lime juice
COOKING METHOD
- Pour ¾ tablespoon of olive oil into a medium heavy bottomed skillet over medium heat. Slide in the melon and sauté for 2 minutes. Remove and set aside.
- Clean skillet and add another ¾ tablespoon of olive oil over medium heat. Slide in tomatoes and sauté for 2 minutes till slightly softened. Remove from heat.
- Add melon with all its juices into a blender along with the tomatoes and its juices. Drop in basil leaves, followed by 2 tablespoons of olive oil, salt, and black pepper. Run the blender for about 30 seconds.
- Add water and lime juice to the blender and run on puree once again for another 30 seconds, or till smooth. Check seasoning and adjust if needed.
- Remove and place in the refrigerator for 30 minutes to chill.
- Serve chilled, garnished with a small ball of melon and 1 basil leaf.
- Pour ¾ tablespoon of olive oil into a medium heavy bottomed skillet over medium heat. Slide in the melon and sauté for 2 minutes. Remove and set aside.
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