Melon and Kimchi Gazpacho.

You can call it “Hangover Gazpacho soup” or “Savoury green smoothie” or “Probiotic Immunity Booster” or “Refreshing chilled summer soup”. You decide.

The sweetness of the melon, the freshness of the cucumber, the acidic of the lime and the umami of kimchi creates this amazing flavour combination. This delicious savoury drink is a prebiotic powerhouse that will put you back on track after the holiday party and keep your good gut bacteria smiling.

Melon and Kimchi Gazpacho.

Recipe by Leno RegushCourse: Drinks, Smoothie, Soups, Healthy drink, Probiotic drinkCuisine: Spanish, European, Modern, HealthyDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

You can call it “Hangover Gazpacho soup” or “Savoury green smoothie” or “Probiotic Immunity Booster” or “Refreshing chilled summer soup”. You decide.

Ingredients

• 1/2 medium-sized melon (I use honeydew melon)

• 1/2 telegraph cucumber

• sprig of fresh coriander

• 1 tablespoon chopped red onion

• a few tablespoons of bread crumbs (gluten-free bread crumbs goes well)

• 1-2 Tbs kimchi

• 2 Tbs Extra virgin olive oil

• juice of 1/2 lime

• salt

• black pepper

• a splash of water or ice

• a few celery stems and lime slices to garnish

Directions

• Blitz in the blender all ingredients except olive oil. With motor running, drizzle in 2 Tbsp extra-virgin olive oil; season with salt and freshly ground black pepper.
• Ideally, it has to be the balance of sweetness, acidity, saltiness and spiciness. Adjust the taste with lime, salt and kimchi. If the melon is not sweet enough, add a splash of syrup.
• Serve chilled. Enjoy!