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Blend the magic:
→ BLEND everything in the blender: zucchini, melon, lime juice + zest, olive oil, salt, and pepper.
→ BLEND until perfectly smooth! Too thick? Add a splash of ice water (the texture should be velvety, not a puree!).
The Zen attitude:
→ Pour into a bowl and REFRIGERATE for AT LEAST 1 hour (but if you wait 2 hours… it's nirvana ❄️).
The big show:
→ Serve VERY COLD in bowls or glasses.
→ Garnish with mint leaves (required for Instagram style) and a drizzle of olive oil if you're feeling fancy. 💡 The Killer Bonus:
Professional Texture: Strain the gazpacho through a strainer if you want an ULTRA-smooth velvety texture (otherwise, go for the rustic version, it's good too!).
Crunchy Surprise: Add diced raw melon/cucumber or croutons just before serving!
Cocktail Version: Pour into a shot glass with a mint leaf… the unforgettable freshness of an aperitif! 🥂
Foodie Tip: Slip a frozen melon cube into each bowl before serving: long-lasting freshness guaranteed!
📊 Key Info (For the curious):
⏱ Time 🔥 Calories 🥣 Servings
Prep: 15 min ~100 kcal/serving 4 generous bowls
Cook: 0 min (yay!) (Light & Delight!) (Or 6 verrines)
Resting: 1 hour (time to tan)
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