Sugar Kiss Melon Gazpacho
Melon GazpachoThis chilled soup is a great transition soup between Summer and Fall. Make this while melons are sweet and pomegranates are hitting their stride. I used Sugar Kiss melon when I developed this gazpacho, and I highly recommend it, but you could substitute any sweet ripe cantaloupe-like melon. What is most important is that you use a flavorful melon, at peak season. If you use a tasteless melon in your soup, you will have a tasteless soup.
A Little Avocado Makes It Smooth and CreamyI add half an avocado per melon when making this soup and puree in my food processor so it is creamy smooth. You could also make this soup in a blender.
This Soup is Good, But the Garnish Makes it GreatDon't skip the garnish on this soup. I combine spicy and salty toasted pepitas (pumpkin seeds), pomegranate seeds and a little bit of crumbled feta. This combination is magical, with a little salt, a little heat, the fresh pop of the pomegranates and the crunch of the pepitas.
Food Processor MagicThis is where a good large bowl food processor works its magic. A big batch of gazpacho can be made in 15 - 20 minutes. Check out my post on Food Processors to learn how to use them and what to consider when you are making a food processor purchase.
Make in AdvanceGazpacho gets better with a little resting time so the flavors mellow. So if you have the time, make it a day in advance. I like to make a big batch and eat it all week long.
More Gazpacho RecipesThere is nothing like cold gazpacho on a hot summer's evening. The beauty of gazpacho is you can use all kinds of fruits and vegetables to make this refreshing soup. So turn off the stove and get your gazpacho groove on. Here are some of our favorites: Watermelon Gazpacho Avocado Gazpacho Peach and Tomato Gazpacho with Goat Cheese Croutons Roasted Yellow Gazpacho Gazpacho with Quinoa Seafood Gazpacho
Sugar Kiss Melon Gazpacho
Yield 6 Servings
A delicious and refreshing chilled melon and avocado gazpacho that uses the best of late summer and early fall ingredients. A pomegranate, pepitas and feta cheese garnish balances the sweetness of the soup and provides texture and contrast.
1 small shallot, peeled and halved
1 clove garlic, peeled
1 Sugar Kiss melon, seeded, peeled and cut into large chunks
1/2 cucumber (about 1/2 pound) peeled, seeded and cut into large chunks
Juice from 1/2 lemon
1 t kosher salt
1/4 t white pepper
2 T Spanish Sherry Vinegar
1/4 cup good quality olive oil
2 1/2 ounces pepita seeds
1 T olive oil
1/2 t kosher salt
1/2 t ground cumin
1/2 t chile powder
2 ounces crumbled feta cheese (optional)
1/2 cup pomegranate seeds
For the Soup:
In a large food processor bowl, whirl shallot and garlic until finely minced. Add melon, avocado, cucumber, lemon juice, salt, pepper and vinegar. Whirl until smooth. While the processor is running, gradually add olive oil through the pour tube until incorporated. Taste and adjust seasonings. Refrigerate for at least an hour before serving.
For the Garnish:
Turn the oven on to 350 degrees. Spread the pepita seeds on a baking sheet and toss with olive oil and seasonings. Bake for about 10 minutes until they are golden, shaking them half way through. Store in an airtight container until ready to serve.
Serve the soup with a sprinkling of the seasoned pepitas, some crumbled feta and pomegranate seeds. You can add a drizzle of olive oil if you like.
Courses Lunch, Dinner
Cuisine New American, Spanish