Cantaloupe gazpacho
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 👌Ingredients
Utensils
cutting board, knife, bowl, cooking spoon, blender
How-To Videos
How to prepare garlic
How to cut a bell pepper
Nutrition per serving
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.
