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)
- 2 pounds peeled and seeded cantaloupe
1 medium cucumber, peeled and seededI 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
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!