I like this variation on the traditional Spanish cold soup gazpacho, a staple of any summer diet in this part of the world. In this recipe, the cucumber is replaced by cantaloupe melon to give a slightly sweeter finish. This version also omits another usual ingredient, green pepper, to focus the taste buds on the tomatoes that form the base for the soup.
Tuesday, April 20, 2010
This is a simple recipe, quick to make, and easily serves four. I like mine super garlicky but you can cut back on this if you’re put off by more than one clove. It’s your choice.
Eight to 10 red tomatoes, ripe. I like the smaller ones or plums.
Six cloves of garlic.
One cantaloupe melon.
One small, sweet onion.
One spring onion.
Extra virgin olive oil.
Balsamic vinegar, or white wine vinegar if you prefer.
Cut the melon in half and scoop the flesh into a large bowl. Keep the two halves and set them aside. Cut the tomatoes into small pieces and mix in the bowl with the melon. Add the raw garlic cloves and the onion, roughly diced. Use a food blender to process the mix until it has the consistency of a thick soup. You can add a few cubes of dry bread at this stage to help thicken it up if it’s too watery. Pour in the olive oil to taste. A liberal splash is best. Add a dash of balsamic vinegar, no more than a large tablespoon for my taste. Add salt and pepper and blend it all through one more time. You can eat the soup with this rough texture or sieve it for a smoother finish. Keep in the fridge for at least an hour before you eat it.
To serve, pour into bowl and sprinkle with freshly ground black pepper. Place some slivers of spring onion on top. If there’re just two of you, you can use the melon halves as bowls.