The trick to a super-fresh melon gazpacho with crunchy chips
The quintessential summer combination sheds its classic form to transform into a surprising and visually striking first course.
- Melon 500 gr
- Cucumber 200 gr
- Yellow peppers 150 gr
- Tropea red onions 70 g
- Stale bread, only the crumb 80 g
- Apple cider vinegar or white wine vinegar 1 tablespoon
- Extra virgin olive oil (EVO) 2 tablespoons
- Water 50 gr
- Parma Ham DOP 8 slices
- Fine salt
- Freshly ground black pepper
- Mint leaves for garnish
- Start by preparing the melon and vegetables: Clean the melon, removing the seeds and rind, then cut the pulp into chunks. Peel the cucumber and cut it into pieces. Remove the seeds and internal ribs from the bell pepper, then chop it as well. Finally, peel the red onion and roughly chop it.
- Then, soften the bread: Remove the crust, cut the crumb into small pieces, and place it in a bowl. Moisten the crumb with water and vinegar, then let it rest for a few minutes until completely soft.
- It's time to blend the gazpacho: place the melon, cucumber, bell pepper, onion, and breadcrumbs in a blender. Pour in the extra virgin olive oil, season with salt, and add a generous grating of black pepper. Blend at high speed until smooth and creamy. If you'd like an even smoother, residue-free consistency, pass the mixture through a fine-mesh sieve (this is optional if you have a powerful blender).
- At this point, let the gazpacho cool. Cover the container and refrigerate it for at least 1 hour. This resting time is essential for serving it chilled and allowing the flavors to meld perfectly.
- Now prepare the Prosciutto di Parma DOP chips: Preheat the oven to 180°C and lay the prosciutto slices on a baking sheet lined with parchment paper. Bake for about 10 minutes, until they're dark and crispy. Remove the chips from the oven and let them cool completely before serving.
- It's time to plate and serve: Pour the chilled gazpacho into large bowls or handy single-serving glasses for an aperitif. Break the Prosciutto di Parma DOP chips over the top and garnish with a few fresh mint leaves. Finish with a drizzle of extra virgin olive oil before serving.
Making a good melon gazpacho means bringing a breath of fresh air to the table, skillfully playing with contrasts.
The natural sweetness of the fruit is balanced and enhanced by the unmistakable savory note of Parma Ham, no longer served sliced but transformed into a fragrant garnish.
This cold cream soup reinvents tradition and pairs wonderfully with other original ideas, such as cold rice with melon and ham or delicious ham and melon rolls.
The enveloping creaminess is achieved simply by emulsifying the ripe pulp with stale bread, extra virgin olive oil, fresh vegetables and a touch of vinegar, completely without cream or cheese.
The real chef's secret lies in the chips being baked in the oven at 180°C: a very easy step to make that gives a boost of flavor and texture to every single spoonful.
It's the ideal dish to start a dinner on the terrace, perhaps accompanied by creative appetizers such as melon and prosciutto parcels or a delicate melon, feta and mint carpaccio.
If you have any slices of this juicy fruit left over, you can always use them to prepare a colorful and light melon salad, perfect for lunch.
To fully explore the infinite potential of this sweet-savory combination, I suggest you also check out our 4 recipes with melon and prosciutto for fresh appetizers and no-cook summer dishes.
Now prepare the blender and have a few fragrant mint leaves on hand: your alternative gazpacho will be ready to enjoy in just a few minutes!
Doses & Ingredients
- Very low difficulty
- Low cost
- Food availability very easy
- Salt to taste
- Freshly ground black pepper - to taste
- Mint leaves for garnish - to taste
- Baking paper / Large bowl / Knife and cutting board / Immersion blender / Baking tray.
