Cucumber and melon gazpacho
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Cucumbers; peeled and seeded |
| 1 | medium | Galia melon; peeled and seeded |
| 1 | bunch | Rocket leaves |
| 3 | Sprigs dill | |
| 3 | Sprigs mint | |
| 2 | tablespoons | Tarragon vinegar |
| 1 | small | Clov garlic; peeled |
| 1 | small | Green chilli; seeded |
| 290 | millilitres | Carrot juice or mixed vegetable juice |
| 150 | millilitres | Greek yoghurt |
| 6 | tablespoons | Olive oil |
| Salt and freshly ground black pepper | ||
| Ice; crushed | ||
| 1 | Sprigs dill | |
Directions
GARNISH
Finely dice half 1 cucumber and 1 slice of melon and reserve. Chop the remaining cucumber and melon roughly and put into a liquidizer with the rocket, dill, mint, vinegar, garlic, chilli and half the carrot or mixed vegetable juice. Liquidize to a smooth paste and gradually blend in the remaining juice, yoghurt and oil.
Season to taste with salt and pepper. Refrigerate until cold.
To serve pour into 6 individual soup bowls and garnish with the reserved cucumber and melon, crushed ice cubes and sprigs of dill.
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Carlton Food Network
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