Canteloupe Gazpacho
It’s the start of the melon season and I picked what looked like a beautiful cantaloupe. It was not super sweet, so I decided to try making a gazpacho out of it. It turned out so good that I had to share it! It is so simple to make, you just throw it in a blender and chill! Be sure to add the olive oil in a slow drizzle so that the soup will emulsiy making it creamy and delicious. I hope you enjoy it as much as I did.
Ingredients:
1 ripe medium cantaloupe, halved, peeled, seeded and roughly chopped (about 6 cups)
1 medium english cucumber, peeled and chopped (about 2 cups)
1/2 cup yellow onion, chopped
1 garlic clove
2 Tbsp. good quality white wine vinegar (with mother)
1/4 cup good quality extra virgin olive oil
1/2 cup cold filtered water (more or less depending on how thick you like it)
kosher salt
thinly sliced fresh mint
Directions:
In a blender, combine cantaloupe, cucumber, onion, garlic, water and vinegar and blend at high speed just until the fruit and vegetables are relatively smooth.
With blender running, slowly drizzle in the olive oil. Blend until smooth and frothy, about 1 minute longer.
Season with salt. Transfer to airtight container and refrigerate until cold, at least one hour.
When ready to serve, top with slice fresh mint leaves