Ingredients
- 900 g melone (e.g. Charentais)
- 1 onion
- 1 clove of garlic
- 3 tbs olive oil
- 3 tomatoes, skinned
- 3 tbs balsamic vinegar
- salt, pepper
- cayenne pepper
Preparation
1. Cut the melon into wedges, remove the seeds and peel. Peel the onion and garlic; cut the onion into wedges and halve the garlic.
2. Toss everything together with the olive oil in a bowl.
3. Heat the pan on highest level up to the roasting window, switch to a low level and add melon, onion, and garlic. Close with the lid and roast until the turning point is reached.
4. Turn everything, cover again, and roast until the turning point is reached again.
5. Roughly chop the tomatoes and blend them together with the roasted ingredients until smooth, adding enough water (about 400 ml) to reach the desired consistency.
6. Stir in the balsamic vinegar and season with salt, pepper, and cayenne. Serve the gazpacho well chilled, but not ice-cold.
This recipe has been tested and approved by AMC.
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