Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar. Once in Spain it became a part of Andalusian cuisine, particularly Córdoba and Seville, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.
There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood, and other ingredients. This version is bright and fresh, perfect for summer!
- 1 Melon Cantaloupe, peeled, seeded and chopped
- 1 Melon Honeydew Melon, peeled, seeded and chopped
- 1/4 Cup Perrier or Other Sparkling Water
- 1 Tbsp. Fresh Mint, minced
- 1/4 Cup Fresh Pineapple, minced (optional garnish)
- 1/4 Cup Fresh Strawberries, minced (optional garnish)
- 1/4 Cup Red Grapes, whole (optional garnish)
- 1/4 Cup Fresh Blueberries (optional garnish)
- Chop melons into large chunks. Place in blender with mint and sparkling water.
- Puree until smooth.
- Add minced and whole fruit.
- Chill and serve.
To Serve: For a fancier presentation, puree each melon separately with half of the sparkling water and mint. Place in two separate containers. After chilling, pour both colors into a frozen martini glass at the same time for two separate colors. Garnish with fresh mint and sorbet.
Nutritional Information: Serves 12
Recipe Nutrient Analysis, Single Serving: 50 calories, 13g carbohydrate, trace protein, 0g fat, 0g saturated fat, 0mg cholesterol, 25mg sodium, 1g fiber