Peel the melons and discard the seeds. Chop into 2 inch pieces and put in food processor.
Coarsely chop the peach and the tomato and add to the food processor.
Add the oil and mint. Puree the ingredients until smooth. Taste for sweetness and add some sugar, if needed.
Chill in the refrigerator for 2 hours.
Ladle into bowls and garnish with mint leaves, thin peach slices or melon slices, or strawberries, if desired.
ater if you want your gazpacho more liquid, but I recommend
Toss 12-15 melon cubes with mozzarella, oil, basil and 1 tbsp lemon juice. Season and set aside to marinate for about 30 mins. Thread mozzarella balls and melon cubes alternately onto wooden skewers.
In a food processor, combine remaining melon with onion, garlic, tomatoes, tomato paste and sugar and process until smooth. Season to taste and chill until ready to serve. Distribute soup between serving glasses and garnish with a skewer to serve.
Chill six wide soup bowls.
Combine all the gazpacho ingredients in a blender and puree until smooth. Reserve in the refrigerator.
Combine the crab, lemon zest and olive oil, and toss gently. Reserve in the refrigerator.
When ready to serve, pour 1 cup of gazpacho into each bowl (you may end up with a bit left over), place four watermelon balls into each bowl, then add the diced cucumber and peppers. Place a pile of the crab in the center of each bowl, top with the cilantro and drizzle the olive oil around.
Finely dice 1/2 lb of the melon then set aside. Puree the remainder with the lemon juice and vanilla extract. Chill all for 30 minutes.
Meanwhile, toast the almonds in a dry frying pan until golden brown. For the garnish mix together the creme fraiche or sour cream, orange juice then set aside.
Mix together the grape juice and chilled pureed melon. Stir in the diced melon, apricots and currants and serve in deep bowls, with a dollop of orange creme fraiche and a garnish of toasted almonds and lemon balm.
bell peppers, garlic, onion, cucumber, melon and vinegar in a blender
Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.
few garlic chives.
Recipe is suppose to serve 4
In a large bowl, toss together melon cubes, lime juice, jalapeno, salt and chile powder.
Top with cilantro, seeds, and cheese as desired.
/2 cup of the melon chunks in another small container
For the gazpacho, blend or process all ingredients until smooth. Strain through fine sieve into large bowl; discard solids. Season to taste. Cover; refrigerate 3 hours.
Just before serving, prepare avocado salsa by combining all ingredients in small bowl.
Serve bowls of gazpacho topped with salsa.
Using a melon baller, scoop out melon balls from each melon half. Place the melon balls in a large bowl; add the shrimp, mint, roasted peppers, lemon juice, oil and mustard. Season with salt and pepper to taste and toss well. Spoon the salad into the melon halves and serve.
br>To make the Gazpacho: Combine all the Gazpacho ingredients in a
Combine sugar, orange juice, orange peel and ginger in a small saucepan. Cook over medium heat until sugar dissolves. Bring to a boil, reduce heat and simmer, uncovered, for 5-7 mins, or until thickened slightly. Let cool.
Toss melon balls with cooled ginger syrup. Cover with plastic wrap and chill for 1 hour, or until ready to serve.
Serve garnished with mint.
ize chunks, or use a melon baller; place in a large
ach slive, leaving onlu the melon wall.
Rub the inside
Cut the melon into wedges, scoop out any seeds and then slice off the skin.
Lay the melon slices out on a platter.
Tear the mozzarella into pieces and dot these over the melon.
Drape the slices of prosciutto attractively on the plate on top and around the melon and mozzarella.
Whisk the dressing ingredients and drizzle over the dish.
ogether semolina, flour, chopped crystallised melon (optional), orange peel and mixed
Pour amaretto, melon liqueur and vodka into a highball glass almost filled with ice cubes. Stir well. Add cranberry juice to taste, and stir again. Top with Sprite, to taste, and serve.
ith a spoon. Rinse the melon and cut into very small