Melon gazpacho: recipe and benefits
With the cantaloupe We can prepare many light, fresh and appetizing recipes in summer like the one we provide below. It turns into a delicious refreshing fruit, that appeals without any doubt during the hottest days precisely because of its great richness in water and minerals, standing out as a wonderful option when we need to hydrate more.
Although it is true that the Gazpacho original is made with fresh vegetables such as ripe tomato, cucumber, green pepper, red pepper (and also other ingredients such as hard bread, a little garlic, onion, olive oil, vinegar, water, salt and pepper), today is It is possible to elaborate other versions of the gazpacho, but using delicious, refreshing fruits that make this wonderful cold soup slightly acidic in a sweeter dish. An example is the delicious gazpacho with red berries, extremely ideal for summer and very rich in beta carotene.
An example is the Cantaloupe Gazpacho, a cold soup easy to prepare that will help us to mitigate the heat and keep us hydrated. Also with this simple recipe we benefit from the nutritional properties that both the melon and the vegetables provide us.
How to make a delicious melon gazpacho
Ingredients you need:
- A big melon
- Two tomatoes.
- Half green pepper
- Half clove of peeled garlic.
- Half an onion.
- Half cucumber
- 60 grams of bread from the previous day.
- A good splash of extra virgin olive oil tastes mild.
- A teaspoon of vinegar.
- A little coarse salt.
- A few mint leaves to decorate.
- Some balls of capers.
- Water (optional by itself we will be very thick).
Melon gazpacho elaboration:
To begin, we cut the melon in half and remove the seeds. Cut into segments and we are removing the skin. We are cutting the melon into small pieces and grind in the blender. Next we wash the tomatoes, the pepper, and remove the skin to the onion and cucumber.
Cut everything into pieces and put it in the blender next to the crushed melon, add the bread and the clove of garlic. We crush everything together again. Add the splash of oil, vinegar, salt and stir well with a spoon. We take the melon gazpacho to the fridge and cool until the moment of serving.
When serving it, we can decorate it with some mint leaves and some caper balls.
Options for other presentations:
- With serrano ham: Another ingredient that goes well with melon for its sweet-salty contrast is serrano ham. We can also present it with some pieces of Serrano ham.
- With egg chopped and croutons: Also with chopped hard-boiled egg, some bread croutons or some melon balls.
As you can see we can resort to different presentations for other occasions and so we vary a little our melon gazpacho recipe.
The benefits of melon gazpacho
The melon gazpacho is an easy dish to prepare, which stands out not only for being very refreshing, but also for its different nutritional qualities. In fact, from a nutritional point of view, it is a cold dish that brings so much minerals (such as potassium, magnesium and sodium) as vitamins (it highlights the presence of vitamin A, essential for the eyes and for the dryness of the mucous membranes and the skin, and vitamin E, antioxidant and protective against cardiovascular diseases or cancer).
It also provides an incredible amount of water. In fact we found 90% water in its composition. In addition, it stands out for being a low-calorie dish, ideal for slimming diets, and for its richness in beta-carotene (as long as you choose to make the gazpacho with orange pulp melons).
It is a wonderful recipe that acts as slightly laxative and also how diuretic, helping to eliminate accumulated toxins in our body and prevent fluid retention. On the other hand, also helps neutralize acidity.
Images | ISTOCKPHOTO / THINKSTOCK TopicsRecipes for summer
