Sweet Melon Gazpacho Recipe
This Melon Gazpacho recipe is a delicious and refreshing way to celebrate summer fruit. Made with Kiss melons, it's sweet, tangy and perfect for lunch or dinner on a warm or hot day.
Prep Time20 minutes mins
Chilling Time1 hour hr
Total Time20 minutes mins
Course: Appetizer, Main Course
Cuisine: American, Spanish
Keyword: good for summer dinner parties, melon recipes
Servings: 6
Calories: 94kcal
- 1 approximately 4½-pound (6 cups) Kiss melon, cubed, divided
- 1 cup water
- 1 cup cucumber, peeled, seeds removed, finely diced
- ¾ cup red onion, finely chopped, divided
- 3 tablespoons Yuzu juice
- 2 tablespoons red wine vinegar
- ⅓ cup jalapeño pepper, washed and dried, seeds removed, roughly chopped
- salt and sugar to taste
- 2 tablespoons fresh chives, washed and dried, roughly chopped
Cut about 1 cup of the melon chunks into a small dice, and in a medium-sized mixing bowl, combine them with the cucumber and ¼ cup of the onion. Set aside in the refrigerator to chill.
Add the remaining melon, remaining onion, water, Yuzu juice, vinegar and jalapeño to a blender. Blend until smooth. Season to taste with salt and sugar if necessary. (Here's How to Season to Taste.) Refrigerate the soup until well chilled, at least 1 hour. Stir the finely chopped melon-cucumber-onion mixture and divide it among 6 bowls. Pour the blended melon mixture into each bowl and garnish with the chives.
You can make this as early as the night before. Keep the melon-cucumber mixture separate until you're ready to serve.
Calories: 94kcal