Green Melon Gazpacho

After recently moving to Provence, South African-trained chef, Paula Sachs, joined Jeany at the Aups market in search of lovely fresh veggies to create this delicious plant-based menu.

3-COURSE VEGAN MENU (Serves 4)
Green Melon Gazpacho
Potato and Onion Rostis with Grilled Asparagus and Beetroot Puree
Creamy Coconut and Strawberry Pots

Paula’s style of cooking is rustic, nutricious and homemade – she adores sourcing fresh produce and foraging. This refreshing soup is fab as a starter or light lunch, served with chunky fresh baguette, and a glass of Forever Summer!

Ingredients (serves 4-6)

  • 2 ripe melons
  • 2 ripe avocados
  • 1 cup spinach
  • Handful of flat leaf parsley
  • Handful of basil
  • Knob of ginger
  • Juice of 4 limes
  • Pinch of chili flakes
  • Pinch of salt
  • Extra water (as needed)
  • Tablespoon of coconut yoghurt (optional garnish)

Method

  1. Peel your melons, take out the seeds and cut into chunks
  2. Peel avocado and remove the pip
  3. Peel knob of ginger
  4. Place the melon, avocado, spinach, basil, parsley, ginger, chili, and lime juice into a blender and blend until smooth. Feel free to add a bit of water to help it liquidise
  5. Season to your liking
  6. Garnish with black pepper, freshly torn basil and a dollop of coconut yoghurt
  7. Bon appetit et santé !