Mozzarella Bufflonne Du Québec Recipe
Gaspacho de melon, tomate, concombre et poivron, huile de roquette, graines de tournesol, croutons au levain.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Toppings
Method
Soup Preparation
- 1
Blend the Soup Base
In a blender, combine the cantaloupe, tomatoes, cucumber, bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth. Adjust seasoning as needed.
- 2
Chill the Gaspacho
Transfer the blended mixture to a bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Topping Preparation
- 3
Prepare the Croutons
In a skillet, toast the cubed sourdough bread over medium heat until golden brown and crispy.
- 4
Prepare the Rocket Oil
Blend fresh arugula with olive oil until smooth. Strain through a fine sieve if desired.
