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Recipes Nugget Markets Signature Recipes

Melon Gazpacho

Prep time
10 minutes, plus 20 minutes chilling PT10M
Cook time
N/A PT0
Yield
8–10 servings
Difficulty
1 out of 5 on the difficulty scale
Melon Gazpacho Nugget Markets quick and easy

This fresh take on gazpacho makes a refreshing appetizer or first course on a hot summer evening.

Ingredients

  • 4 tomatoes, rough chopped
  • 1 melon (Tuscan, cantaloupe, honeydew or watermelon), rind removed, deseeded and rough chopped
  • ½ cucumber, peeled and deseeded
  • ¼ cup Champagne vinegar
  • 1 tablespoon extra virgin olive oil
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 1 shallot, diced fine, for garnish

Preparation

Puree tomatoes, then press the pulp through a fine mesh strainer and set aside.

Puree the melon, cucumber, vinegar and olive oil together in a blender until smooth. Pass through a fine mesh strainer and discard any remaining solids. Fold together melon and tomato purees.

Season gazpacho to taste with salt and pepper. Chill in refrigerator for at least 20 minutes before serving.

Serve cold and garnish with diced shallot and a couple of drops of olive oil. 

Techniques used in this recipe:

fold in

fold in: to combine delicate ingredients such as whipped cream or beaten egg whites with heavier ingredients by using gentle up-and-down circular motion with rubber spatula or wire whisk.

Pair with

  • Viognier

    Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.

  • Albarino

    A delicious, light, lemony, often slightly fizzy wine. Not as full bodied as Chardonnay, as minerally as Riesling, or as herbal as Sauvignon Blanc. Albarino's flavors range from zingy citrus-peach to almond-honeysuckle.

  • Gruner Veltliner

    An Australian grape packed with a spicy and musky personality. Most importantly, Gruner Veltliner often has an intriguing minerality.

  • Sauvignon/Fume Blanc

    Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".

  • Semillon

    In Bordeaux and California, Semillon is often blended with Sauvignon Blanc. Because of its lean tartness Sauvignon Blanc is quite the opposite of Semillon - and, as they say, "Opposites attract." Outside Bordeaux, Semillon is becoming quite popular in Australia.