cantaloupe gazpacho

First time making gazpacho, and also my first cantaloupe gazpacho, and it was the best gazpacho I’ve ever eaten!

Had cantaloupe that wasn’t particularly sweet and was looking for a recipe to use them in, and found this recipe from Savory Simple  (my edits to the original recipe are in red)

Cantaloupe Gazpacho

INGREDIENTS

  • 2 pounds peeled and seeded cantaloupe
  • 1 medium cucumber, peeled and seeded I used 3 chopped persian cucumbers (approximately 1 1/2 cups, I didn’t peel it to maximize nutritional content)
  • 1/4 cup shallots, chopped (approximately 1 small shallot) I didn’t have shallots, so I used 1/4 cup onion
  • 1/4 cup fresh basil 
  • 1/4 teaspoon minced garlic
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoon white wine vinegar
  • 1 tablespoon fresh squeezed lemon juice
  • 1/4 teaspoon kosher salt or to taste
  • fresh ground black pepper to taste

INSTRUCTIONS

  • Cut the cantaloupe in half and scoop out the seeds, discarding them. Slice each cantaloupe half into quarters and use a large spoon to scoop the fruit into a blender, discarding the skin.
  • Add the cucumber, shallots, basil, garlic, olive oil, vinegar, lemon juice and salt to the blender. Add a few twists of fresh ground black pepper. Puree until smooth.
  • Place soup in a large container with a tight lid and refrigerate overnight to allow the flavors to blend. Do not skip this step!

Because I didn’t peel the cucumbers, the cantaloupe gazpacho was greener than Savory Simple’s gazpacho, and I’m loving the color!

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