MELON GAZPACHO

MELON GAZPACHO:

INGREDIENTS:

800g melon,cubed, peeled and seeded
50g red onion, diced
2 cups baguette, cubed, all crusts removed
Sherry vinegar, to soak bread
90ml non- alcoholic white wine
60ml extra- virgin olive oil, plus extra for frying the croutons
3 dried bay leaves, ground to a powder
Sea salt
100g ice - cubes, or as needed


METHOD:
Puree melon and red onion in a food processor or blender. Soak 11/2 cups of the cubed baguette in vinegar ..Add vinegar- soaked bread and wine to the melon and onion mixture and blend again until smooth. Slowly add 60ml olive oil to the mixture, then bay leaves. Taste, and adjust seasoning with sea salt. If soup is too thick, add a few ice cubes and puree until desired consistency is achieved. Taste and adjust seasoning with salt and vinegar. Transfer soup to a stainless steel bowl and chill before serving. This makes about 4 cups . For croutons, pan- fry remaining cubes of bread in a hot skillet with a little olive oil until evenly toasted. Season. Serve soup, garnished with smoked paprika and croutons.