Melon and yellow tomato gazpacho with tapiocaTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15-20 min.
Cooking time: 15 min.
Refrigeration time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:34.6 kcal
Proteins:1.2 g
Fats:1.6 g
Carbohydrate:5.1 g
Fibers:1.3 g
Sugar:2.2 g
Cholesterol:0 mg
Sodium:17.6 mg
Calcium:35.2 mg
Energy:91 kcal
Proteins:3.2 g
Fats:4.1 g
Carbohydrate:13.4 g
Fibers:3.5 g
Sugar:5.8 g
Cholesterol:0 mg
Sodium:46.3 mg
Calcium:92.8 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
15
ml
curry
5
yellow and/or red tomatoes, peeled and finely chopped
6
sprigs of basil
juice of half a lemon
15
ml
olive oil
salt and pepper
METHOD
- Bring 750 ml (3 cups) water to a boil with the curry. Sprinkle in the tapioca and cook for 15 minutes.
- Drain the tapioca and rinse under cold water to stop the cooking.
- Meanwhile, cut the flesh of the melon into small dice. Set some aside for garnish.
- Purée the rest of the melon with the tomatoes, basil, lemon juice, olive oil and paprika until the consistency is smooth and creamy. Season with salt and pepper.
- Add the tapioca to the mixture and refrigerate for at least 1 hour.
- Pour the soup into 4 glass dishes; garnish with basil leaves and the reserved diced melon.
CHEF'S NOTES
You can serve the soup with thin slices of grilled bacon placed over the glasses.
