Sweet melon gazpacho with croutons

November 10, 2013 (Last Updated: January 11, 2019)

Recipe by Claire Ferrandi

Sweet melon gazpacho with croutons

Serves: 4
Cooking Time: 20 mins


  • Sweet melon gazpacho
  • 1 celery stick, roughly chopped
  • 500g sweet melon, seeded, peeled and cubed
  • ¼ onion, peeled and chopped
  • ½ yellow pepper, seeded and chopped
  • 1 garlic clove, peeled and chopped
  • juice of 1 lime
  • juice of 1 lemon
  • pinch chilli flakes
  • 30ml (2 tbsp) olive oil + extra, to drizzle
  • 190ml water + extra, if need
  • salt and freshly ground black pepper, to taste
  • Croutons

  • 30ml (2 tbsp) olive oil
  • 40g butter
  • 1 seeded roll, torn into chunks
  • small handful fresh coriander, roughly chopped, to garnish



For the gazpacho, place all of the ingredients in a blender and blitz until smooth. If necessary, add a little more water and blend again to thin down. Chill until ready to serve.


For the croutons, heat the olive oil and butter in a pan over medium heat. Add the torn bread pieces and fry until golden, about 2 minutes. Season with salt to taste.


Serve the chilled soup in bowls. Top with a drizzle of olive oil and sprinkle with coriander and a handful of croutons.

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