Melon Gaspacho with water melon pearls and mint
2 ripe melons
1/2 a litre of milk
1/2 a cucumber
1/2 an onion
1/2 a stale baguette
a few mint and basil leaves
1 teaspoon of tomato concentrate
a few drops of Tabasco sauce
reduced balsamic vinegar
Peel the melon, the cucumber and the onion. Dice them.
Put the mixture in a large bowl with the bread, milk, basil and tomato concentrate.
Chill in the refrigerator.
Cut the water melon pearls with a Cristel water melon baller.
Finely chop the mint.
Blend the Gaspacho in a food processor and strain through a conical sieve. Season with the Tabasco sauce and celery salt.
Serve in cups with a few water melon pearls and the chopped mint.
Decorate with a few drops of the balsamic reduction and serve well chilled.