Name: Cold melon, cucumber, and basil soup
Prep time: 25 min
Yield: 6 servings
Ingredients: 1 melon; 0.5 cucumber; 4 slice of sliced bread; 4 tablespoon of olive oil; 1 tablespoon of Sherry vinegar; 0.5 handful of fresh basil; salt (according to taste); pepper (according to taste)

Cold melon, cucumber, and basil soup

Discover how to easily make a melon and cucumber gazpacho recipe by following the simple steps of our preparation. A refreshing summer starter that will please everyone!

Vegetarian Soup Vegan Cucumber Public

Course: Starter

Preparation time: 25 minutes

Rest time: 60 minutes

Cost per serving: 0,56 €

Energy: 207 kcal / serving

Nutritional score:

Instructions

1. Start this gazpacho recipe by washing the cucumber. Slice 6 thin slices with a mandoline and set them aside for presentation. Peel the rest and remove the seeds. Then cut the cucumber into cubes.
2. Remove the seeds from the melon. Cut a slice, remove the skin, and slice 6 strips with a mandoline. Set them aside. Take the rest of the melon flesh and cut it into pieces.
3. Place the melon flesh in a blender with the cucumber, bread crumbs, olive oil, vinegar, and most of the basil leaves. Blend everything together to obtain a homogeneous mixture. Feel free to add a little water for the desired consistency.
4. Season with salt and pepper. Transfer the gazpacho into 6 glasses and refrigerate for 1 hour.
5. When serving, add the cucumber and melon strips as well as a few basil leaves.