Gazpacho of Melon, Gorgonzola PDO mousse and shrimps



Gazpacho of Melon, Gorgonzola PDO mousse and shrimps


For the gazpacho

  • 300 g Mantuan melon PGI
  • 1 spring onion (little)
  • 1 lemon
  • 8 drops Tabasco
  • 50 g breadcrumb
  • 15 g tomato concentrate
  • 40 g extra virgin olive oil
  • Salt
  • pepper
  • 1 teaspoon sugar

For the Gorgonzola foam

  • 150 g Gorgonzola PDO (mild)
  • 60 g cream
  • 12 shrimps


  1. 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
  2. Switch on the food processor to emulsify the mixture, pour some oil slowly to make it denser
  3. If necessary, add some more lemon juice
  4. Keep it in the refrigerator
  5. With an immersion blender mix the Gorgonzola with the cream.
  6. Remove the shells from the shrimps and sear the last ones in a pan.
  7. 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.