Cantaloupe gazpacho

Cantaloupe gazpacho

Based on 18 ratings
Team

Team

Community member

"A refreshing take on classic tomato gazpacho, this version uses cantaloupe to round out the flavors with some floral sweetness. Serve chilled or room temperature with croutons, if desired. This recipe can be made with cantaloupe or honeydew melon."

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings2
½
cantaloupe
4
tomatoes
½
cucumber
1
red bell pepper
10 leaves
basil
1
shallot
1 clove
garlic
1 tbsp
white balsamic vinegar
2 tbsp
olive oil
½
chili
1 tsp
sugar
salt
pepper
olive oil (for serving)
chili powder (for serving)
basil (for garnish)

Utensils

cutting board, knife, bowl, cooking spoon, blender

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-cut-a-bell-pepper

How to cut a bell pepper

Nutrition per serving

Cal223
Protein4 g
Fat11 g
Carb26 g
  • Step 1/4

    Cut cantaloupe, tomatoes, cucumber, and pepper into bite-sized pieces. Pick and chop basil into strips. Roughly chop garlic and dice shallot.
    • ½ cantaloupe
    • 4 tomatoes
    • ½ cucumber
    • 1 red bell pepper
    • 10 leaves basil
    • 1 shallot
    • 1 clove garlic
    • cutting board
    • knife

    Cut cantaloupe, tomatoes, cucumber, and pepper into bite-sized pieces. Pick and chop basil into strips. Roughly chop garlic and dice shallot.

  • Step 2/4

    Put everything into a large bowl and mix together with white balsamic vinegar, olive oil, chili, sugar, and salt and pepper. Finally, let sit for approx. 10 – 15 min.
    • 1 tbsp white balsamic vinegar
    • 2 tbsp olive oil
    • ½ chili
    • 1 tsp sugar
    • salt
    • pepper
    • bowl
    • cooking spoon

    Put everything into a large bowl and mix together with white balsamic vinegar, olive oil, chili, sugar, and salt and pepper. Finally, let sit for approx. 10 – 15 min.

  • Step 3/4

    Now, puree using a blender or a hand blender. If it is too thick, add a little bit of water.
    • blender

    Now, puree using a blender or a hand blender. If it is too thick, add a little bit of water.

  • Step 4/4

    Season the Gazpacho again, if required, and serve in a deep dish with a few drops of olive oil, chili powder, and fresh basil leaves as a garnish.
    • olive oil (for serving)
    • chili powder (for serving)
    • basil (for garnish)

    Season the Gazpacho again, if required, and serve in a deep dish with a few drops of olive oil, chili powder, and fresh basil leaves as a garnish.

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