About This Recipe
A recipe of gazpacho, perfect to refresh yourself in summer.
Ingredients
At Oliviers&Co
6 tbsp Basil Olive Oil
1 tbsp White Vinegar
Tomato Powder
Salt & Herbs mix for Pasta and Salad
At the market
3 large melons
1 slice bread from the before, crust removed
For the pesto
1 bunch fresh basil leaves
1.75oz toasted hazelnuts
1 garlic clove
Directions
Cut melon in half, remove seeds (keep one half for decoration) and scoop out the pulp.
Get the pesto ready : for a slightly crunchy texture, pulse the ingredients in short bursts with 3 tbsp basil olive oil and set aside.
Put melon flesh in a blender with the bread cut into small pieces, remaining basil olive oil, white vinegar, 4 pinches of tomato powder and 2 pinches of salt & herbs mix. Mix a while to obtain a fine and creamy texture.
Adjust the seasoning and pour into deep dishes.
Divide the kept melon seeds into the dishes.
Add 1 tbsp of pesto in the centre and serve immediately.