I’ve Got Sunshine On My Cheeks – Melon Gazpacho

 

Like a true masterpiece this dish looks like a work of art as it comes out of the kitchen. It’s power-packed with vitamins to give you that energy boost you crave and that natural bursting with sunshine glow!
You’ll need fresh quality produce. Start with tomatoes that explode with sunshine and sweetness in every bite.

Melon Gazpacho

2 Tomatoes
1/2 Canteloupe Melon
1 Red Bell Pepper
1 Orange Bell Pepper
1 Cucumbers
1 Red Onion
3 tbsp (càs) white wine vinegar
2 tbsp (càs) olive oil
1 tsp (càc) Worcestershire Sauce
Salt & Pepper

Drop the tomatoes in boiling water for only two minutes to loosen and remove their skins. Dice the tomatoes, keeping only the flesh and not the seeds.
Wash all ingredients before peeling and seeding. Dice all of the vegetables very fine.
Mix half of each veggie in a blender with the vinegar, olive oil, Worcestershire, salt & pepper.
Save the rest of the diced veggies to use as a garniture. Store the soup and diced veggies separately in the fridge for up to three hours. Serve cold, with a generous heap of diced veggies in the most artistic fashion you can imagine!

 

Melon Gazpacho

Trompez 2 tomates dans l’eau bouillant 2 min. pour libérer et puis enlever la peau. Coupez-les en petit dés.
Prennez également 1 concombre épluché, 1/2 melon, 1 oignon rouge, 1 poivron rouge, 1 poivron orange. Coupez-les en dés finement.
Dans un mixer mélanger la moitié des legumes avec 3 càs vinégre de vin blanc, 2 càs huile d’olive, 1 càc de Worcestershire sauce, 1 pincée de sel et de poivre.
Gardez le reste des petit morceaux en garniture. Réservez la soupe et la garniture séparément 3 h au réfrigérateur. Servez froid. Versez la soupe dans une soupière accompagné d’un bon dose de petit dés et l’art est née.

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