Cantaloupe gazpacho

Based on 15 ratings
Kitchen Stories

Kitchen Stories

Editorial Team

Difficulty

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

Ingredients

Servings:-2+
½ cantaloupe
tomatoes
½ cucumber
red bell pepper
10 basil leaves
shallot
1 clove garlic
1 tbsp white balsamic vinegar
2 tbsp olive oil
½ tsp chili (fresh or ground)
1 tsp sugar
salt
pepper
olive oil for serving
chili for serving
basil to garnish
Metric
Imperial

Utensils

  • knife
  • chopping board
  • large bowl
  • cooking spoon
  • blender or hand blender

Nutrition per serving

Cal
223
Protein
4 g
Fat
11 g
Carb
26 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
    • tomatoes
    • ½ cucumber
    • bell pepper
    • garlic clove
    • 10 basil leaves
    • shallot
    • knife
    • chopping board

    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 tsp chilli
    • 1 tsp sugar
    • salt
    • pepper
    • large 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 or hand 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
    • chilli for serving
    • basil to 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.