I have to confess that despite having been living in Andalusia for 3 years, I have never made any cold soup to save my life. There is always someone (Andalusians are fanatical about making you their version of gazpacho or salmorejo, or at least bring you their mother’s) around to make it for me. In a daring move, I set out to make a gazpacho today, but not the traditional recipe with tomatoes, but a variation using melon. I tried it in Madrid last summer, and the sweetness of the fruit and the saltiness of the ham is an addicting combo (think prosciutto with melon, in liquid form). Its quick and easy to prepare. I threw in a whole melon, a clove of garlic, dash of olive oil, and salt in a blender, liquified and after it cooled in the fridge, topped it with Iberian ham.

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