| Prep: 20 mins | Cook: 0 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 130 | 4g | 0.5g | 27g |
| sugars | fibre | protein | salt |
| 22g | 3g | 2g | 0.3g |
Why I Love Spanish Melon and Cucumber Gazpacho with Mint and Aromatic Spices
In the vibrant world of home cooking, few gastronomic delights fill me—Liam O’Sullivan, your faithful Gourmet Guru—with as much joy as this unique, refreshing and flavorful Spanish dish: Melon and Cucumber Gazpacho with Mint and Aromatic Spices. It’s a gorgeous symphony of ingredients lovingly working together to create a beautiful, invigorating bowl of chilled soup that’s perfect for those balmy summer evenings.
Drawn to Simplicity
Just as my beloved Boston is renowned for its clam chowder, I find myself drawn to the intrinsic simplicity and wholesomeness of Spanish gazpacho. It’s a bit far from the snow-covered winters and New England seafood that I usually swirl into my Irish-American culinary concoctions, but this recipe reaffirms my belief that Superlative cuisine knows no borders.
Now working on this recipe, I was inspired by none other than Spanish chef José Andrés, a pioneer of tapas in the United States. His versatility in elevating simple, humble ingredients into works of culinary art is a constant source of inspiration. His Gazpachos, especially, have always left me wide-eyed in admiration.
Crafting the Gazpacho
To create this Melon and Cucumber Gazpacho with Mint and Aromatic Spices, we’ve handpicked ripe, juicy Cantaloupe Melon and crisp cucumber—ripe fruits that burst with tasteful goodness. Aromatic spices like cumin and coriander add a hint of warmth to this chilled delight, while the sharp note of white wine vinegar and the sapidity of garlic and the soft crunch of onion provide a beautiful depth to the mixture.
Every spoonful explodes with the vivid flavors of the fresh ingredients. It is bathed in the soothing whisper of mint and olive oil, making the gazpacho a melody of unexpected yet harmonious notes. Add in a sprinkle of salt and pepper to tailor it to your palate, and you’re onto a winner.
This gazpacho would be perfectly paired with a Spanish tortilla, a thick, hearty omelette loaded with thinly sliced potatoes and onions. It would provide great balance with the light, cooling soup. Alternatively, you could serve it as an adventurous starter for a summer garden party before a main course of paella or barbecued seafood.
In true Spanish style, melon and cucumber gazpacho is not just a recipe; it’s a joyful testament to the country’s love for vibrant, simple, and delicious food. One of the things Laura and I want to pass down to our little one is this love for exploring flavors from around the globe. Each spoonful of this Melon and Cucumber Gazpacho with Mint and Aromatic Spices is just one of the many delicious lessons we hope he’ll learn on this fantastic, culinary journey.
What You’ll Need
- 1 ripe Cantaloupe melon (about 4 to 5 cups when diced)
- 1 medium-size cucumber, peeled and seeded
- 1 clove of garlic
- 1 small onion
- 1/4 cup fresh mint leaves
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 pinch of cumin
- 1 pinch of coriander
- Salt to taste
- Pepper to taste
- 6 thin slices of cucumber for garnish
- 6 mint leaves for garnish
Method
Step One
Start by carefully slicing the cantaloupe melon in half. Remove the seeds with a spoon and then cut the melon flesh into dices. Remember, you need about 4 to 5 cups of diced melon.
Step Two
Peel the cucumber and cut it half lengthways. Use a spoon to scrape out all of the seeds. Dice the de-seeded cucumber.
Step Three
Peel the garlic and onion, then chop them as finely as possible.
Step Four
Get a blender, add the cantaloupe melon, cucumber, garlic, onion, and fresh mint leaves. Blend until all the ingredients are fully combined into a thick, soupy consistency.
Step Five
Sustain the blender in operation while pouring in olive oil. Keep blending until the mixture is smooth and creamy.
Step Six
Next, add the white wine vinegar, pinch of cumin, and pinch of coriander to the mixture. Blend again to ensure all of these ingredients are well incorporated.
Step Seven
Taste the Gazpacho and season it with salt and pepper according to your preference. Blend one more time to make sure the seasoning is evenly distributed.
Step Eight
Transfer the Gazpacho into a bowl and let it chill in the fridge for at least 2 hours, or until very cold.
Step Nine
When serving, pour the Gazpacho into individual bowls or cups, then garnish with the thin slices of cucumber and mint leaves. Enjoy your refreshing Melon and Cucumber Gazpacho with Mint and Aromatic Spices.
