Chilled Gazpacho with Jamón & Melon
A vibrant Spanish cold tomato soup blended smooth and served ice-cold, topped with crispy jamón, sweet melon cubes, and fresh herbs. Ready in 15 minutes with a blender.
- Total time
- 15 min
- Servings
- 4
- Calories
- 145
- Protein
- 8g
lightrefreshingspanishvegetarianvegetariansmoothcrispyweeknight
Ingredients
- 2 lbs ripe tomatoes, quartered
- 1 whole red bell pepper, seeded
- ½ whole cucumber, coarsely chopped
- 2 tbsp sherry vinegar
- 4 oz cured jamón or prosciutto, thinly sliced
- 1 cup cantaloupe or honeydew, cubed
- ¼ cup fresh basil or parsley, chopped
- 1 cup ice cubes
Instructions
- 1
Add tomatoes, bell pepper, and cucumber to a blender with sherry vinegar, salt, and pepper.
- 2
Pulse until smooth, then strain through a fine sieve into a bowl, pressing gently to remove seeds.
- 3
Chill the soup in the freezer for 5 minutes, or refrigerate if you have time.
- 4
Tear jamón into shards. Divide soup among bowls and top with melon cubes, jamón, fresh herbs, and ice.
- 5
Drizzle with olive oil and serve immediately.
Tools you’ll need
- blender
- fine sieve or fine-mesh strainer
- large bowl
- soup bowls
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
