Orange, melon and ginger gazpacho

Orange, melon and ginger gazpacho

By
From
Citrus
Serves
4
Photographer
Mowie Kay

This makes a refreshing change from the red tomato version, and is best made at the height of summer, which is about the only time we can get really good melons. You can make this slightly more savoury with a couple of green tomatoes or, even better, tomatillos if you have them.

If you are serving this as soon as you have made it, make sure all your ingredients are very well chilled, and have a few ice cubes to hand to add at the end.

Ingredients

Quantity Ingredient
1/2 large orange-fleshed melon, peeled and deseeded
1 large cucumber, peeled, halved lengthways and deseeded
a small knob fresh root ginger, peeled
1/4 red pepper, roughly chopped
2 spring onions, whites only, roughly chopped
1 lime, Finely grated zest and juice
1 orange, juiced
or 2 mandarins, juiced
1/2 teaspoon white wine vinegar
sea salt

To serve

Quantity Ingredient
a small bunch mint, coriander or basil, leaves only
50ml olive oil
lime wedges

Method

  1. Put all the gazpacho ingredients in a blender with a generous pinch of salt and blitz until smooth, then decant into a refrigerator-friendly container and chill until you are ready to serve. Blitz the herbs with the olive oil and a generous pinch of salt and serve the gazpacho drizzled over with the herb oil, and with lime wedges on the side.
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