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15 minutes plus resting time overnight - Main product
Spanish melon - Ideas for
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Recipe
Melon cold soup
(Gazpacho de melón)
Difficulty: Easy
Melon cold soup. Photo by: Toya Legido/©ICEX.
Wine Match
Federico Oldenburg/©ICEX
Even without tomato – the key element in traditional gazpacho – this cold soup is a real challenge for wine, especially with vinegar being one of the ingredients. Txakolí from Vizcaya, sufficiently acid and, in some cases, with an enriched aromatic profile provided by the Riesling variety, can be a good partner for this gazpacho.
1 medium melon
3 slices of white bread
60 ml Spanish white wine vinegar
1 big green pepper
150 ml Spanish extra virgin olive oil
1 medium melon
3 slices of white bread
2.125 fl. oz Spanish white wine vinegar
1 big green pepper
5.25 fl. oz Spanish extra virgin olive oil
1 medium melon
3 slices of white bread
0.25 cup Spanish white wine vinegar
1 big green pepper
0.625 cup Spanish extra virgin olive oil
Halve the melon and deseed it. Separate the flesh from the skin and cut it into large pieces. Place the melon in a large bowl. Take the slices of bread and dampen them lightly with the white wine vinegar. Place the bread on top of the melon.
Remove the top and seeds from the green pepper. Cut the green pepper into large pieces and place it in the bowl along with the melon and the bread. Add the extra virgin olive oil, cover with cling film and leave to rest overnight in the fridge. The next day place, the melon, bread and pepper in a food processor and mix until completely smooth. Serve cool with a few drops of extra virgin olive oil sprinkled on the top.
Preparation by: Sonia Fuentes/©ICEX
Energy (kcal): 292
Energy (kJ): 1,223
Protein (g): 3.1
Fat (g): 20.3
Carbohydrates (g): 24.7
Fibre (g): 2.5
Iron (mg): 1.4
Vitamin C (mg): 71.5
Folate (μg): 56.2
Information provided by: The Spanish Nutrition Foundation (FEN)
