Rock Melon & Cucumber Gazpacho with Crispy Pancetta
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Rock Melon & Cucumber Gazpacho with Crispy Pancetta
Recipe by Michael Weldon
Ingredients
1 Rock melon, seeds removed and peeled
1 cucumber, peeled
3 spring onion, white parts only
½ jalapeno, seeds removed
½ punnet yellow cherry tomatoes
2 tablespoons sherry vinegar
1teaspoon hot sauce
Coles Sea salt
Coles Black pepper
8 slices pancetta, cooked until crispy, then roughly chopped
4 Slices of Sourdough, fried in olive oil
Olive oil, for frying
METHOD
Combine all the gazpacho ingredients in a blender, blend into a smooth soup. Taste and adjust to taste with salt and vinegar.
To serve, spoon the soup into a bowl then garnish with the pancetta, parsley, a dusting of smoked paprika and finish with a drizzle of olive oil.
Enjoy with a slice of fried bread.
