Today an unusual recipe: a melon gazpacho, with fresh figs, feta and pistachios. Very different from tomato gazpacho (and already for us Italians a cold tomato cream is unusual), gazpacho melon has a naturally sweet base, with the addition of chilli pepper jalapeno, tomato, Salt, papá, oil and vinegar, simply blend everything until it becomes homogeneous. If you want you can also pass the mixture through a sieve, for an even smoother gazpacho. Then seasoned with fresh figs, that enhance the sweet note of the soup, Greek feta cheese that adds acid and toasted pistachios, that give the crisp. I'm used’ a dish a breeze to prepare, which improves if done with a few hours in advance (You can also do it the day before and store it in the refrigerator). Obviously served cold: It's very very light and refreshing and has that exotic feel amazing. You can also serve it in individual serving cups as a tasty appetizer. In this version it is a completely vegetarian gazpacho, However, if you prefer, You can garnish with strips of crispy ham, Since prosciutto e melone is a perfect match: In this case, replace the ham to feta, to avoid excessive layering of flavors. If you want to try something light and tasty, Also try essential gazpacho with oatmeal and swordfish salad. I hope I've refreshed’ the day!
Ingredients for 4 people:
- a not-too-ripe melon
- a big tomato, beefsteak type
- a cucumber
- a jalapeno or other hot chili moderately archita
- salt and pepper
- extra virgin olive oil as required
- 2 tablespoons of Apple Cider vinegar or red wine
- Roasted pistachios as required (I used pistachios di Stigliano, a treasure)
- 4 fresh figs
- 200 grams of feta cheese
- fresh mint as required
Clean the melon, removing the seeds and Peel, Peel the tomato and the cucumber, would remove the stalk and seeds of chili peppers. Whisk tomato, the chili, melon and cucumber, by joining via away some’ extra virgin olive oil until mixture is smooth. If you want a completely smooth gazpacho can also pass that got them through a sieve. Combine the vinegar, season with salt and pepper (try to get the balance between sweet and salty that you prefer). Transfer the gazpacho in a bowl, cover with plastic wrap and leave to rest in the refrigerator for at least a couple of hours, so that the flavors can blend.
Crumble the feta, Peel the figs and divide each Fig into 4 parts.
Serve very cold gazpacho, garnish the dish with the crumbled feta cheese, the roasted pistachios, fresh figs and a few mint leaves. Drizzle with a little extra virgin olive oil and season with a little’ ground black pepper. Bon appétit!