Cucumber and melon gazpacho

6 servings

Ingredients

Quantity Ingredient
2 larges Cucumbers; peeled and seeded
1 medium Galia melon; peeled and seeded
1 bunch Rocket leaves
3 Sprigs dill
3 Sprigs mint
2 tablespoons Tarragon vinegar
1 small Clov garlic; peeled
1 small Green chilli; seeded
290 millilitres Carrot juice or mixed vegetable juice
150 millilitres Greek yoghurt
6 tablespoons Olive oil
Salt and freshly ground black pepper
Ice; crushed
1 Sprigs dill

Directions

GARNISH

Finely dice half 1 cucumber and 1 slice of melon and reserve. Chop the remaining cucumber and melon roughly and put into a liquidizer with the rocket, dill, mint, vinegar, garlic, chilli and half the carrot or mixed vegetable juice. Liquidize to a smooth paste and gradually blend in the remaining juice, yoghurt and oil.

Season to taste with salt and pepper. Refrigerate until cold.

To serve pour into 6 individual soup bowls and garnish with the reserved cucumber and melon, crushed ice cubes and sprigs of dill.

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Carlton Food Network

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