10 minutes
Cook Time
5 minutes
Cooking Level


  • 2 Pure Flavor® Solara® Mini Melons
  • 1 dry pint Pure Flavor® Sangria® Medley Tomatoes
  • 1 Pure Flavor® Long English Cucumber, roughly chopped
  • 4 slices coppa di Parma
  • 3 green onions, thinly sliced
  • 3 garlic cloves, minced
  • 4 tbsp olive oil
  • 3 ½ tbsp apple cider vinegar
  • Red pepper flakes, to taste
  • Salt and pepper, to taste


Step 1

Cut top off melon, leaving ¾ of the melon intact. Using a spoon, scoop out flesh, remove seeds and set melon bowls aside.

Step 2

Place melon, tomatoes, and garlic in a blender and blend until smooth.

Step 3

Add the apple cider vinegar, olive oil, red pepper flakes and season with salt and pepper, to taste. Blend again until smooth.

Step 4

Cover and refrigerate until ready to serve.

Step 5

Heat a non-stick frying pan over medium heat. Add the coppa di Parma slices and cook until crisp. Crumble into small pieces.

Step 6

Spoon gazpacho into melon bowls and top with cucumber, green onions, and coppa di Parma to serve.