Mouthwatering Cantaloupe Gazpacho

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Time to talk gazpacho (again). Earlier this month I blogged about watermelon gazpacho and today I’m talking about a Bon Appetite Magazine inspired cold cantaloupe soup. Mmmmmm…. My son and I really can’t get enough.

Full of sweet cantaloupe, garden fresh cucumber, red onion and olive oil, this gazpacho is a unique, flavorful soup that’s equal parts luxurious and refreshing. Good stuff.

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I blend my gazpacho until it’s smooth but some people prefer to leave it a little chunky or even reserve a few pieces of melon for serving. Smooth or chunky it’s just as good.

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Garnish the gazpacho with a few mint leaves and enjoy!

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Mouthwatering Cantaloupe Gazpacho

Ingredients:

  • 1 medium cantaloupe, peeled, seeded, chopped
  • 1 small cucumber, peeled, seeded, chopped
  • 2 tbs. red onion, chopped
  • 1/3 cup water
  • 1 ½ tsp. sea salt
  • ¼ tsp. ground black pepper
  • ½ cup extra virgin olive oil
  • Fresh mint leaves as garnish

Directions:

  1. Puree cantaloupe pieces, cucumber, red onion and water in a blender until smooth.
  2. Add salt, pepper and olive oil and pulse 3-4 times until combined.
  3. Serve soup chilled and topped with fresh mint.

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