This Gazpacho has just the right balance of salty, spicy and sweetness. The Mint Chèvre Pesto adds such a great touch and enhances the flavor of the soup.
I love this soup on a hot sunny day! We have been having a lot of really nice days lately, so I thought it was the perfect time to make a chilled soup. I prefer to leave the seeds in the jalapeno which adds a nice contrast to this chilled slightly sweet soup.
This soup goes great with a sparkling wine, like a Cave, Prosecco, Txakoli or Champagne. It also goes with a crisp Sauvignon Blanc or with Ang’s Kiwi Honeydew Sangria.
Recipe: 4 – 6 Servings
- 1 Honeydew Melon (about 3 1/2 cups)
- 1 Large or 2 Small Cucumber (2 cups)
- 1 Tablespoon Fresh Tarragon
- 2 Shallots or a 1/4 cup
- 1 Garlic Clove
- 1 Tablespoon Extra Virgin Olive Oil
- 1/4 Cup Dry White Wine
- 1Tablespoon Fresh Squeezed lemon Juice
- 1 Jalapeno
- Mint Chèvre Pesto & Extra Virgin Olive Oil – 2 Tablespoons Pesto to 1 Tablespoon Olive Oil
Make the Mint Chevre Pesto (half batch will be more than enough)
Mince and saute shallots and garlic with the olive oil on medium-low heat until the onions are translucent and the garlic has started to brown. Add the wine and reduce to a syrup and set aside to cool
Cut the melon in half, scoop out the seeds and scoop out the flesh. Measure and add the flesh to the food processor
Peel the cucumber, scoop out the seeds and cut into 1 inch chunks. Measure and add to the food processor
Pick the leaves off the tarragon sprigs. Measure and add to the food processor
Cut the stem off the jalapeno, cut into 1 inch chunks. Add to the food processor (remove the seeds If you don’t want it too spicy) Puree the soup until smooth
Mix the pesto with olive oil in a 2 to 1 ratio. Drizzle the mixture over the finished soup (I add about 1 teaspoon of this mixture per cup of soup)
Serve chilled or at room temperature