Melon Gazpacho and Ham Crostini
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 460, total fat 26 G., saturated fats 3 G., proteins 11 G., carbohydrates 50 G., fiber 4 G., cholesterol 18 mg, sodium 755 mg, sugar 24 G.
Calories 460, total fat 26 G., saturated fats 3 G., proteins 11 G., carbohydrates 50 G., fiber 4 G., cholesterol 18 mg, sodium 755 mg, sugar 24 G.
This unique cold gazpacho soup is made with cantaloupe melon, and its sweetness is balanced by grilled garlic, spicy serrano peppers, bell peppers, and spicy onions. Serve the gazpacho well chilled, and pair it with crostini with garlic aioli and slices of ham.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half or a whole serrano pepper, cut in half lengthwise and remove the seeds
- 1 large clove of garlic
- 1 yellow or orange bell pepper, sliced into 0.5 cm thick rounds.
- Half a sweet onion, sliced into 0.5cm thick rounds.
- 1/4 cup extra-virgin olive oil
- Half a baguette, cut into 8 slices
- 7 cups cantaloupe melon chunks
- 1/4 cup white balsamic vinegar
- 1/4 cup store-bought aioli or mayonnaise
- 60 g thin slices of ham or prosciutto
- 1/4 cup chopped fresh parsley
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Recipes with similar ingredients: cantaloupe melon, sweet pepper, serrano pepper, balsamic vinegar, toasts, prosciutto, dry-cured ham
Cooking the dish according to the recipe:
- Preheat a grill or grill pan over medium-high heat. Place 4 soup bowls in the freezer. Thread the chili pepper and garlic onto skewers. Brush the skewers with the garlic and pepper, as well as the bell pepper and onion, with 1 tablespoon of olive oil. Grill until charred, about 4 minutes per side. Add the bread halfway through and grill until crispy, about 2 minutes per side.
- Place the roasted bell peppers, onion, chili pepper, and garlic in a blender. Add 6 cups of melon, vinegar, and 2 tablespoons of olive oil. Blend until smooth, season with salt and pepper to taste. Pour the soup into a medium bowl set inside a larger bowl of ice to chill. Refrigerate, stirring occasionally, until completely chilled, at least 10 minutes.
- While the soup is cooling, spread the aioli on toasted bread and top with slices of ham or prosciutto. Finely dice the remaining 1 cup of melon. Serve the soup in chilled bowls, garnished with the melon cubes, parsley, and black pepper. Drizzle with the remaining 1 tablespoon of olive oil. Serve the soup with ham crostini.
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