Recipe by: Vie Blonk

Source: Vie Blonk

Serves: 8 people as appetizer, 4 people if starter

*Can be adapted to vegetarian

melon gazpacho


  • 1 ripe melon
  • 4 slices of Parma ham
  • 2 slices of thin filo pastry
  • ½ cup good olive oil
  • ½ cup white wine (optional)
  • salt & pepper
  • Mint leaves (for garnish)
  • 1 red chili, chopped (for garnish)

Instructions (For Parma Ham Breadsticks)

Pre heat the oven to 180 C (350 F)

  • Lie down 2 slices of Parma ham.
  • On top of that lie the two slices of filo pastry.
  • Cover with the other two slices of ham and cut into 8 bars.
  • Twist the bars length wise once or twice and put on a baking tray.
  • Put the tray in the oven for about 10 minutes.
  • You can make variations with sesame seeds or cheese (vegetarian).

Instructions (For the Melon Gazpacho)

  • In the mean time peel the melon, take out the seeds and dice the flesh.
  • Put in a blender so that it becomes smooth.
  • Add the olive oil (and white wine, optional).
  • Season with salt and pepper to taste.
  • Pour into glasses (as appetizer) or bowls (as starter).
  • Garnish with mint leaves, a few chopped chilies, and top with the breadstick.

Download PDF here: Vie Blonk Spanish Melon Gazpacho with Parma Ham Breadsticks