This is a light and refreshing soup ideal for a starter to a summer meal. Although the traditional gazpacho soup is made with tomatoes this is an interesting and delicious variation. It is also incredibly simple to make, and is something you can enjoy doing with the kids as there is no cooking involved. I like to make this in the height of summer, when melons are at their cheapest and most delicious. I suggest you use watermelon as it gives this soup its beautiful colour, but any melon will do. I pair it with a galia melon, as it has slightly more substantial flesh, but again, any melon will do. The quantities shown in this recipe serve 2 as a starter, or light lunch.
- 200g Galia melon, deseeded and chopped
- 500g Watermelon flesh, deseeded and roughly chopped
- 2 Shallots, roughly chopped
- 2 cloves Garlic, shopped
- 2 tbsp Red wine
- 1 Red pepper, chopped
- 1 tbsp Olive oil
- Salt and freshly ground Black pepper
- 4 Ice cubes
- Place all the ingredients apart from the salt, pepper and ice cubes into a blender, and blend till smooth.
- Season according to taste.
- Divide the soup between serving glasses.
- Place the ice cubes in a blender, with a small amount of water, and blend for a few seconds, until you have crushed ice.
- Divide the ice between the serving glasses, stir into the soup and serve immediately.