with Smoked Trout and Lavender Oil
Provence is more than just a place—it’s a mood, a rhythm, a way of life shaped by sunlight, scent, and story. Think of the golden light washing over terracotta rooftops, the whisper of cypress trees in the breeze, the market stalls heaped with honey-sweet melons and fresh herbs. It’s a region that has long inspired writers to put pen to paper, from Frédéric Mistral’s proud verses in the Provençal tongue, to Alphonse Daudet’s charming vignettes of rustic life, and Marcel Pagnol’s vivid childhood memories full of mischief, family, and sun-drenched hillsides.
There’s a certain pleasure in reading these stories while tasting something that evokes the same landscape. This melon gazpacho is exactly that kind of dish: a chilled, golden bowl of summer, balancing sweetness and tang. Inspired by the ripe melons of the Luberon and the creamy goat’s cheese so beloved in the region, it’s a refreshing nod to Provence’s culinary spirit. Finished with ribbons of smoked trout and a hint of lavender oil, it’s a dish that captures both elegance and ease—a quiet celebration of flavor, memory, and the slow pleasures of Southern living.
Melon and Goat’s Cheese Gazpacho
Description
Inspired by the sun-soaked markets of the Luberon, this chilled melon gazpacho pairs the sweetness of ripe melon with creamy Provençal goat’s cheese. Topped with smoked trout and a drizzle of lavender-infused olive oil, it’s a refreshing and elegant starter that captures the essence of a Provençal summer.
Ingredients
Instructions
- Prepare the Lavender Oil: In a small, heatproof bowl, combine 2 tablespoons of extra virgin olive oil with 1 teaspoon of dried lavender buds. Gently heat the mixture in a microwave for 10-15 seconds, or in a small saucepan over very low heat for 1-2 minutes, just until the oil is warm and the lavender aroma is released. Be careful not to burn the lavender. Let it steep while you prepare the gazpacho.
- Make the Gazpacho Base: In a blender, combine the chopped melon and fresh goat’s cheese. Blend until very smooth and creamy. If the mixture is too thick, you can add a tablespoon or two of cold water to reach your desired consistency, but it should be fairly thick like a soup.
- Season the Gazpacho: Season the melon and goat’s cheese mixture with salt and freshly ground black pepper to taste. Blend again briefly to incorporate the seasonings.
- Chill: Transfer the gazpacho to a pitcher or a covered container and refrigerate for at least 30 minutes, or until thoroughly chilled. This allows the flavors to meld and ensures a refreshing serving temperature.
- Serve: To serve, pour the chilled gazpacho into individual bowls. Garnish each serving with flaked smoked trout. Drizzle generously with the prepared lavender oil. For an extra touch of freshness, you can also add a few fresh basil or mint leaves.
Notes
- The trout flakes tend to sink into the soup – my tip is to add a dollop of fresh goat’s cheese as support, then place the trout on top of it. It’s a nice surprise when you dip your spoon and find the white goat’s cheese, like a truffle treat.
Written by Alexandra Poppy
Writer, reader & curator of The Ritual of Reading
I’m Alexandra, the voice behind The Ritual of Reading. Somewhere between a stack of novels and a half-finished pot of tea, I keep finding traces of the life I want to live—slower, richer, filled with stories. The Ritual of Reading is where I gather what I love: books that linger, places with a past, and rituals that make ordinary days feel a little more meaningful. I write from Paris, where elegant bookshops and old-fashioned cafés offer endless inspiration—and I share it here, hoping it brings a spark to your own days, too.