Name: Pepino Melon Gazpacho
Prep time: 4 h
Cook time: PTH
Yield: 8 Servings
Ingredients: 3 garlic cloves peeled; 8 large tomatoes, peeled seeded & chopped; 1/3-1/2 cup olive oil; 2 large onions finely chopped; 2 large Frieda's pepino melons, peeled, seeded & finely chopped; 2 bell peppers, seeded & finely chopped; 2 seeded jalapeno peppers, finely chopped; Juice of three limes; 1 tablespoon sherry wine vinegar; Cayenne pepper (optional); Salt & pepper

Ingredients

3 garlic cloves peeled
8 large tomatoes, peeled seeded & chopped
1/3-1/2 cup olive oil
2 large onions finely chopped
2 large Frieda's pepino melons, peeled, seeded & finely chopped
2 bell peppers, seeded & finely chopped
2 seeded jalapeno peppers, finely chopped
Juice of three limes
1 tablespoon sherry wine vinegar
Cayenne pepper (optional)
Salt & pepper

Cooking Steps

1

Crush the garlic to make paste & stir into a mixing bowl with chopped tomatoes & olive oil.
2

Stir the remaining vegetables into the tomato mixture and add lime juice, sherry wine vinegar, and a pinch of cayenne. Season with salt and pepper to taste.
3

Refrigerate for at least four hours before serving.
4

If you wish and are pressed for time, this soup may be made in a food processor or blender. You should puree the vegetables in small batches and not puree completely so that the vegetables retain some of their crunch.

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