Melon Gazpacho

For the melon gazpacho, remove the stems and seeds from the washed tomatoes. Chop coarsely and place in a stand blender.

Peel the honey melon and cut into quarters. Add 3 of the quarters to the tomatoes in the stand blender. Thinly slice the other quarter and set aside for garnish.

Now add ice cubes, olive oil, herbs, salt and a dash of lime juice to the tomatoes and melons. Blend everything well until you get a creamy cold soup.

Decorate the finished melon gazpacho with the melon slices and serve.

Preparation Tip:

We thank GU-Verlag for providing this recipe from the delicious cookbook Roh by Gabriele Gugetzer.

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