Gazpacho of melon, mango and cucumber with gratin
A fresh soup of fruit and cucumber with creamy potato gratin.
Ingredients:
• 6 Aviko Gratins Cream & Cheese
• 500 g cantaloupe melon
• 500 g ripe mango
• 500 g cucumber
• 100 g grated ginger
• 500 g plant-based coconut yogurt
• 50 g orange honey
• 100 ml lemon zest
• Extra virgin olive oil
Method
Preparation: 20 minutes
Oven: 20-25 minutes
- Cut the melon, mango and cucumber into 1/2 cm pieces. Stir in the ginger and let it marinate for a while.
- Purée the fruit with the cucumber and ginger coarsely in the blender or with the hand blender.
- Stir the yogurt into the gazpacho and season with the honey, lemon juice, salt and pepper. Put the gazpacho in the fridge to get cold.
- Prepare the gratins according to the instructions on the package.
- Pour the gazpacho into 6 bowls. Cut the gratins in half and place the halves in the gazpacho. Garnish with a drizzle of olive oil.
Tip: Make the gazpacho a few hours earlier so that it is well chilled when serving. Short on time? Make sure the melon, mango and cucumber are cool.