Melon Gazpacho

July 22, 2013


It’s been boiling hot in Santa Fe lately, which is to say that it’s been in the 80s. Not Texas-style heat, but too hot as far as I’m concerned, and just like my apartment in Paris, my sweet little adobe is air conditioner-free, which is fine as long as I’m not in the kitchen wanting to cook. But I’m always wanting to be in the kitchen, so it’s a bit of a challenge.


So to cool down, I drink lots of iced tea, mango-blueberry smoothies, and I make lots of cold soups, just like I did in France.

The other day, I was feeling especially homesick for Paris and while listening to France 24 on my iPad, I found a recipe for Melon Gazpacho on the Elle à Table website.

I watched the video of a chef making this soup with barely audible sound and tried to follow along with the recipe that didn’t include the main ingredient, melon, which is typical of French recipes in magazines — you can’t trust them. But I love gazpacho and liked the idea of making one with melon, which is abundant right now, and figured I could wing it.

So I bought a melon, brought it home, and in about 15 minutes, I made this soup in the blender and let it chill down all day.  I loved it. It was far better than I’d imagined it would be…the sweetness of the melon bumping up against the unmistakable bite of Sherry vinegar, with ground almonds and breadcrumbs providing texture and a solid background. This soup cooled me down to my toes.

I’m still thinking about buying a portable A/C unit, but I’m afraid if I did, my cold soup days would be over. I’m definitely not ready for that.

Melon Gazpacho

Makes 2 large or 4 small servings

Adapted from a recipe from Fogon restaurant in Paris

  • 1 ripe melon
  • ¼ cup/60 ml olive oil
  • 2 to 3 cups/500 to 750 ml of water
  • 2 tablespoons of Sherry vinegar
  • ¾ cup/80 grams of breadcrumbs
  • 5 ounces/140 grams of finely ground almonds
  • 1 small garlic clove, minced
  • sea salt and pepper
  • about ¼ cup/30 grams of pistachios, toasted and crushed

Put everything in your blender and purée until it’s very smooth and well-blended, 3 to 5 minutes. Refrigerate for 3 to 4 hours before serving. Garnish with crushed pistachios. Yum.

Be Sociable, Share!

{ 4 comments… read them below or add one }

C July 23, 2013 at 8:22 AM

Melon? What kind? I couldn’t tell by the picture. Since you haven’t specified can any type be used?

bobbi a. chukran August 2, 2013 at 9:55 PM

Oh my gosh, that looks SO good! I’ve been making a lot of cold fruit smoothies, “blended salads” and such this summer here in Texas. I’ll have to try your recipe. Thanks for posting it! Happy trails, bobbi c.

Mary James Lawrence August 4, 2013 at 3:07 AM

Looks great Elise and so simple! I did so much with apricots last year. Greatful that tree was pruned this winter and I got to take this year off.

Mary James Lawrence August 4, 2013 at 3:09 AM

Whoops wrong page….it won’t let me delete

Leave a Comment

Previous post:

Next post: