Tomato gazpacho with melon skewers
Have this refreshing and delicious gazpacho for a light meal.
1. Grill the bell peppers on the oven grill. Peel and chop the garlic. Immerse the tomatoes for 1 minute in boiling water. Peel them and remove the seeds. Cut the tomatoes into pieces (conserving the juice). Remove the skin and the seeds of the bell peppers. Squeeze the lemon juice.
2. Blend the bell peppers, the tomatoes, and the garlic with lemon juice, olive oil, salt and pepper. Pour the gazpacho in 4 glasses and set aside for 2 hours in the fridge.
3. Wash and dry the melon. Cut into 4 very thin pieces with its skin. Remove the seeds and roll them into an accordion shape on toothpicks. Cut 4 thick slices of melon, remove the skin and chop into small pieces.
4. Before serving, divide the pieces of melon in the glasses. Serve the gazpacho with the skewers.
Photo credit: Sucré Salé
