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Melon gazpacho

  • Timer Prep 25 min
  • Chart 137.0 cal/
  • Chef hat Easy


Peel, deseed and chop the Charentais melon. Chop the very ripe tomatoes. Chop the celery stalks. Crush the garlic cloves. Remove crusts and tear into pieces the slightly stale white bread. For drizzling use extra of the good quality olive oil.


  1. 1 Put the melon, tomatoes, celery, garlic, bread and basil in a blender (reserving some melon, tomato and celery for the garnish).
  2. 2 Whizz together until smooth.Add the red wine vinegar and olive oil, then whizz again until completely smooth.
  3. 3 Season to taste, then chill until ready to serve. To prepare the garnish, finely dice the remaining melon, tomato and celery, as neatly as you can.
  4. 4 When ready to serve, pour into bowls or small glasses. Finish each with a drizzle of olive oil, the garnish and chilli flakes (if using).
  • Average per serving
  • Calories 137.0kCal
  • Fat8.3g
  • Saturated1.2g
  • Salt0.1g
  • Carbohydrates12.0
  • Sugar6.3g
  • Protein2.2g
  • Fibre3.0g