Santa Claus Gazpacho
Appetizers, Breakfast, Dinner, Lunch, Sauces, Side Dish, Soups and broths
ripe Santa Claus melon
Or 1 chopped with rind removed and seeded melon
medium hothouse cucumber
chopped (approximately 1 1/2 cups)
shallots or green onions
chopped (approximately 1 small shallot)
Extra virgin olive oil
apple cider vinegar
or any type of flavored vinegar
fresh squeezed lemon or lime juice
sea salt to taste
fresh ground black pepper to taste
Cut the melon in half and scoop out the seeds, discarding them. Slice each melon half into quarters and use a spoon to scoop the fruit into a blender and put the rind in the compost.
Add the cucumber, shallots, basil, garlic, olive oil, vinegar, lemon juice and salt to the blender. Add a few twists of fresh ground black pepper. Puree until smooth.
It is best to place soup in a large container with a tight lid and refrigerate overnight to allow the flavors to blend.
Reduce gazpacho in a hot skillet until it thickens slightly. Use this to spoon over salmon or chicken or maybe ice cream!
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