Pepino Melon Mint Gazpacho Recipes

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PEPINO MELON - MINT GAZPACHO



Pepino Melon - Mint Gazpacho image

The flavour of pepino is quite like honeydew melon with a touch of cucumber.

Provided by Ilse

Categories     Appetisers & Starters     Soup     Vegetarian

Time 10m

Number Of Ingredients 5

4 pcs ripe pepino melons
1 tbsp chia seeds
120 ml apple juice
1 tbsp chopped spring onions
3 tbsp fresh mint

Steps:

  • Soak the chia seeds with 2 tbsp of apple juice for 30 minutes.
  • Peel the ripe pepino, cut in quarters. The seeds are edible and don't need to be removed.
  • Mix 2 tsp of the soaked chia seeds in a blender together with the mint, spring onions, the rest of the apple juice and the pepino. Blend until smooth, chill for 30 minutes before serving.

Nutrition Facts : Calories 32 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CUCUMBER GAZPACHO WITH MINT PASTE



Cucumber Gazpacho with Mint Paste image

This is a great, refreshing soup on a hot day. It is made in minutes. You can also make parsley paste and serve it with the soup, just substitute parsley for mint. Serve with crusty bread or garlic bread.

Provided by Silke

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 10m

Yield 6

Number Of Ingredients 9

2 large cucumbers, peeled and halved lengthwise
½ (16 ounce) container sour cream
1 pinch white sugar
1 pinch cayenne pepper
½ bunch fresh mint leaves
3 tablespoons olive oil, or more to taste
1 tablespoon chopped hazelnuts
½ teaspoon salt, or to taste
½ teaspoon lemon juice, or more to taste

Steps:

  • Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers.
  • Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth.
  • Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate.
  • Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice.
  • Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 5.7 g, Cholesterol 16.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 216 mg, Sugar 1.9 g

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