Melon and yellow tomato gazpacho with tapioca Recipe
Melon and yellow tomato gazpacho with tapioca
Total time: 30 to 60 minutes

Preparation time: 15-20 min.
Cooking time: 15 min.
Refrigeration time: 1 hour

Difficulty: Easy
Chef's Note

You can serve the soup with thin slices of grilled bacon placed over the glasses.

For 4 servings

- 1 Tbsp. curry
- 4 Tbsp. tapioca
- 5 yellow and/or red tomatoes, peeled and finely chopped
- 6 sprigs of basil
- juice of half a lemon
- 1 tbsp. olive oil
- 3 pinches of paprika
- salt and pepper
  1. Bring 750 ml (3 cups) water to a boil with the curry. Sprinkle in the tapioca and cook for 15 minutes.
  2. Drain the tapioca and rinse under cold water to stop the cooking.
  3. Meanwhile, cut the flesh of the melon into small dice. Set some aside for garnish.
  4. 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.
  5. Add the tapioca to the mixture and refrigerate for at least 1 hour.
  6. Pour the soup into 4 glass dishes; garnish with basil leaves and the reserved diced melon.
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Photo: Tipiak

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