Gazpacho with Melon

Preparation info

  • Serves

    10 to 12

    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Here’s a delicious gazpacho inspired by a recipe given to me by Navarre-born, Madrid-based chef Carlos Oyarbide. Carlos serves his version with a green pepper sorbet, tiny shellfish, and a compote of honeyed raisins and vinegar to make his point that he has found his ultimate “inner gazpacho.”

In my version, I replace some of the water with melon to endow the soup with a fruity dimension, then I top it off with a slick of green pepper. That’s my inner gazpacho!

This soup wil