Melon-Port-Ginger Gazpacho with Mint Cream and Roasted Pine Nuts Recipe

Ingredients:

• 1 cantaloupe, seeded and chopped
• 1/4 cup ruby port
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon grated ginger
• 1/4 cup olive oil
• 2 tablespoons white balsamic vinegar
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh mint, plus more for garnish
• 1/4 cup roasted pine nuts

Instructions:

1. In a blender, combine the cantaloupe, ruby port, orange juice, ginger, olive oil, white balsamic vinegar, sea salt and pepper. Blend until smooth.
2. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
3. In a small bowl, whisk together the heavy cream and chopped fresh mint until soft peaks form.
4. Top each serving of gazpacho with a dollop of mint cream, a sprinkle of roasted pine nuts, and a sprig of fresh mint to garnish.

Verdict:

This melon-port-ginger gazpacho recipe is a refreshing and unique play on the traditional Spanish cold soup. The blend of sweet cantaloupe, ruby port, and grated ginger is a flavor explosion in your mouth. The mint cream and roasted pine nuts provide a delightful contrast in texture and flavor.

Serving Suggestions:

Serve this gazpacho as a refreshing appetizer on a hot summer day. It also makes a great addition to any backyard gathering or pool party. Pair it with some grilled shrimp skewers or a light salad to make it a complete meal.