|1||red bell pepper|
|1 tbsp||white balsamic vinegar|
|2 tbsp||olive oil|
|½ tsp||chili (fresh or ground)|
|olive oil for serving|
|chili for serving|
|basil to garnish|
Cut cantaloupe, tomatoes, cucumber, and pepper into bite-sized pieces. Pick and chop basil into strips. Roughly chop garlic and dice shallot.
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.
Now, puree using a blender or a hand blender. If it is too thick, add a little bit of water.
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.