Yellow gazpacho

Yellow gazpacho

Yellow gazpacho


lemon juice – 3 tbsp
the stalk of celery – 2 PCs
cream, fat content of 23% – 0.5 cups
1 small melon farmer – 1.2 kg
yellow sweet pepper – 2 PCs.
salt to taste
sprig of mint – 2 PCs.
dry white wine – 2 tbsp


Peppers wash, remove the core. Celery wash. Chop the peppers, celery, and melon in small cubes. About 1 Cup of diced melon to be postponed. The remaining chop with peppers and celery into a puree.

Add to puree the lemon juice, wine and cream, season with salt. Beat. Cool.

Pour into glasses, put on top of diced melon and garnish with mint leaves.

Bon Appetit!

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