A nice cold gazpacho soup with a slightly sweet and fresh taste of melon and mint, a perfect appetizer.
Roughly chop the tomatoes, watermelon and half a cucumber and place in a blender. Add the bread in pieces, olive oil, red wine vinegar and about 8 leaves of fresh mint and mix well.
Season the gazpacho with salt and pepper. If all goes well, the gazpacho will be just the right thickness. But if the gazpacho is too thick you can add a little water, if it is too thin then add some extra bread.
Pour the gazpacho with melon into glasses and put them in the fridge for at least 1 hour so that the soup gets cold. Stick the raw ham on skewers. Garnish the melon gazpacho glasses with croutons and some fresh mint. Place the skewer with ham on top before serving.
Also replace the watermelon with a Galia melon or cantaloupe. View the original gazpacho.
Source: Leukerecepten by leukerecepten-nl.
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