Melon salty, peppery and spicy: try, it's very good and very refreshing
Preparation: 20 min
no cooking
Waiting: 4 hours Serves 6
2 perfectly ripe melons
1 slice of bread
1 tsp. tablespoon olive oil 1
ass. tablespoons sherry vinegar
8 pinches of Espelette
salt, pepper
Remove the crust from bread. Cut the melon in half, remove seeds. Remove the pulp with half a melon with a small melon baller to get the ball.
Cut the flesh of the other three half-melon cubes.
Put the bread, melon cubes, oil and vinegar in the bowl of a food processor.
Salt lightly, add the chili poivrezet. Mix
length.
Pour the gazpacho and the balls in glass jars and let cool for at least 4 h.
Present gazpacho very cold, sprinkled with melon balls.
You can also replace the balls by balls of melon, watermelon, fresh and sweet to balance the chili pepper and the gazpacho.
sheets kitchen
IT 
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