Melon Gazpacho with Ham

For me, gazpacho always used to bring up an image of cold, garlicky tomato soup – something I don’t like very much. That is, until I discovered an amazing melon gazpacho in Barcelona. I was spending the day working with my fabulous photographer Veronica Hansen, and she took me to this sweet neighbourhood café, ‘La Pepita’, in Gràcia. That’s where I had my first taste of an utterly delicious melon gazpacho. I talked to the manager who explained to me that it was made with melon, bread, almonds, olive oil and apple vinegar. However, when I tried it out at home, I found that the almonds added a strange graininess to the gazpacho, which wasn’t particularly nice. I experimented a bit more and have now come up with this lovely, refreshing melon and cucumber gazpacho.

This dish featured in the third of my Barcelona travel episodes, you can watch me make it here.

This is a recipe from my second cookbook “Anne’s Kitchen – Barcelona, Istanbul, Berlin”.

October 3, 2014