Ingredients for 4 persons
300 g (10 4/7 oz) Mantuan melon PGI, 1 little spring onion, 1 lemon, 8 drops of Tabasco, 50 g (1 ¾ oz) of breadcrumb, 15 g (1/2 oz) of tomato concentrate, 40 g (1 2/5 oz) extra virgin olive oil, salt, pepper, a teaspoon of sugar, 150 g (5 2/7 oz) of mild Gorgonzola PDO, 60 g (2 1/9 oz) of cream, salt, pepper, 12 shrimps
Put into a food processor the melon after having removed the peel and seeds and cut it into rough pieces, the spring onion, the breadcrumb, the tomato concentrate, the juice of half a lemon, salt and pepper
Switch on the food processor to emulsify the mixture, pour some oil slowly to make it denser
If necessary, add some more lemon juice
Keep it in the refrigerator
With an immersion blender mix the Gorgonzola with the cream.
Remove the shells from the shrimps and sear the last ones in a pan.
Pour in the gazpacho, add the Gorgonzola mousse and serve with the shrimps and the green part of the spring onion cut into julienne strips.