1-2 orange-fleshed melons, peeled and cut into large chunks (about 4 cups)
4-6 yellow tomatoes (depending on size), peeled and cut into large chunks (about 3 cups)
1-2 yellow bell peppers, peeled and cut into large chunks (about 1 cup)
1-2 cucumbers, peeled and cut into large chunks (about 1 cup)
1 sweet onion, peeled and cut into large chunks (about 1 cup)
1 jalapeno pepper, peeled and cut into large chunks
1-2 lemons, juiced
1-2 limes, juiced
Salt, to taste
Cayenne pepper, to taste
1 green-fleshed melon
2 sprigs basil, leaves very thinly sliced
2 tablespoons basil oil (olive oil infused with basil leaves over low heat and strained)
4 egg whites
1 cup sugar
4 cups yogurt
2/3 cup lemon juice
1/2 teaspoon cayenne pepper
2 tablespoons salt
For the melon gazpacho
- Put the first 6 ingredients into a large bowl and allow to macerate with lemon juice for a couple of hours.
- Blend the macerated fruits and vegetables in a food processor until smooth and strain through a chinoise or fine mesh sieve pressing to extract as much liquid as possible. Season to taste with lime juice, salt, and cayenne. Keep the soup cold by putting it into a bowl that is set over ice.
- For garnish: Peel and dice green melon, season with salt, cayenne, and basil leaves. Put melon mixture into ring molds at the bottom of each serving bowl and top with a small scoop of yogurt sorbet (if using) and basil oil. Remove the ring molds carefully, so that the garnish maintains a circular shape. To serve: Pour gazpacho over garnish tableside.
For the yogurt sorbet
- Whisk the egg whites in a mixer until they begin to foam, add the sugar a little at a time until you have a meringue with soft peaks. Fold in the rest of the ingredients.
- Freeze according to your ice cream maker’s instructions.