Canary Melon Gazpacho Recipe:
A punch of fresness with this Yellow Mellow cold Canary Melon Soup
A friend walked in with this huge Canary Melon in his hand last evening, its skin was absolutely gorgeous and smooth bright yellow that was sure a treat to the eyes. It’s really cute how thoughtfully, ever since I started blogging, a lot of my friends and kins now-a-days drop by with a bunch of not flowers but either fresh fruit or some beautiful vegetable. Thanks guys, I really like how you surprise me with a random ingredient thrown my way, its actually fun to be first presented with an ingredient and then to think of some recipe around it against the regular process of first deciding on the recipe and then going about picking the ingredients.
A melon in my hand and I knew I was about to relive the punch of freshness, the one that I had with a sip off that chilled glass of Watermelon Gazpacho served on arrival at Cidade De Goa (by Far one of the best places to stay and enjoy an authentic Goan style Five star Luxury) during our Goa holidays this February. Although the gazpacho I remember enjoying so distinctly, was a subtle reddish colour made with watermelons, I almost feel the urge of licking it off my lips right now, I had a yellow melon in my hand instead. But hey, while the canary melon may not give me the same look and feel or even a little different taste but I was quite sure that the punch of freshness would sure match up. The little doubt that I had was soon gone, for the soup I had in front of me at the end was sure not red but a beautiful Yellow-Mellow, it had a nice delicate thick texture and its every sip took me to a world full of freshness, far far away from the scorching heat of the mighty Sun that shown this afternoon.
Ingredients (Serves 2):
- 2 cups full of Canary Melon, cut into cubes
- 1/4th cup of fresh orange juice
- 2 teaspoon lemon juice
- 1/4th cup seedless sweet cucumber, cut to tiny cubes
- 1/4th cup pomegranate seeds
- 1/4th cup yellow bell pepper, cut to tiny cubes
- 1 or 2 teaspoon white sugar, optional
- 2-4 pinch of black or rock salt to dress
- Cracked black pepper to dress
- 2 fresh springs of parsley
- Blend canary melon cubes in a blender a couple of time, add the orange juice, lemon juice, and whiz once and then taste. Add sugar only if required (mine was sweet enough and I did not need any) and blend again to a puree like texture.
- Transfer to a decanter with a pour spout and refrigerate till its chill and you are ready to serve.
- To serve, (I took my martini glasses, they are best served in clear glass bowl or cups or glasses), pour the soup equally into two glasses.
- Garnish each serving with half of the diced cucumber, bell pepper and pomegranate seeds. Dress with salt and pepper, add a spring of parsley and enjoy it chilled.
Dos and Don’ts:
Not special, but a dash of extra virgin olive oil did uplift my gazpacho another notch.
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