Cantaloupe gazpacho

Step 1/ 4

• 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

• 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

• blender

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

Step 4/ 4

• 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.

Enjoy your meal!