Melon gazpacho
www.olivemagazine.com
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Total: 30 minutes
Ingredients
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Instructions
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Step 1
Put the melon, tomatoes and garlic in a food processor and blend until really smooth.
Step 2
Stir through the sherry vinegar, 2 tbsp of extra-virgin olive oil, Tabasco and season with a little salt and black pepper.
Step 3
Cover and chill in the fridge.
Step 4
Add the parma ham to a cold frying pan and cook over a medium heat for 3-4 minutes, turning half way, until crisp.
Step 5
Spoon the gazpacho into bowls and top with the radishes, cucumber, spring onions, crispy parma ham, a drizzle more olive oil and a few ice cubes.