How to make
The peppers are washed, the core is removed. Cut them into pieces. Peel the melon, remove the seeds and cut the fleshy part into cubes.
One cup of the cubes is set aside. The rest are pureed together with the peppers. Squeeze the lemon and add the juice to the puree.
Add the cream, wine and salt. The mixture is stirred, left for 20 minutes in the refrigerator and distributed in glass cups or bowls.
Garnished the gazpacho with mint leaves and the set-aside melon cubes.
