Make a batch of Cantaloupe Gazpacho this summer to stay cool as a cucumber. It’s the perfect mix of sweet and savory and a beautifully bright hue.
There is a special place in my heart that is reserved just for gazpacho. I don’t know whether it’s the silky smooth texture, the cold refreshing feeling as it glides down your throat on a hot summer’s evening, or the fact that it whizzes up in a blender in mere seconds and requires no cooking whatsoever, which is also a highly convenient thing in the summertime.
Call me crazy, but I think gazpacho is summer’s most perfect meal.
This might be why you’ll find so many versions of gazpacho on this blog. From golden beet gazpacho to cucumber melon gazpacho (which is in serious need of a photography upgrade but also which I still make all the time), and of course I love the classic tomato version- I’m partial to using heirloom tomatoes when they’re at the peak of ripeness.
I somehow can’t seem to stop creating different renditions of everyone’s favorite smooth soup, so today I’m sharing this cantaloupe gazpacho to add to the mix.
The sweet-savory combination of cantaloupe and cucumber is perfectly balanced. The addition of shallot, lime juice and a generous glug of olive oil give this cantaloupe gazpacho a nice amount of richness and acidity.
How to make Cantaloupe Gazpacho:
I used my Vitamix blender to make this Cantaloupe Gazpacho, but just about any blender in good working order will do.
Check out this video for a step-by-step tutorial on how to make this Cantaloupe Gazpacho!
I’ve made this cantaloupe gazpacho so many times over the last couple of years, and every time I seem to garnish it with different toppings. This time I opted for blueberries and fresh basil (and how about those pink lemonade blueberry stunners??), but here are some additional equally delicious suggestions that I’ve tried in the past:
- Hemp seeds & micro greens
- Crab & basil oil
- Avocado & finger limes (or lime zest, if you can’t find them)
- Thinly sliced radish & chives
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If you make this Canaloupe Gazpacho,
don’t forget to share it using the hashtag #LePetitEats!
Make a batch of Cantaloupe Gazpacho this summer to stay cool as a cucumber. It's the perfect mix of sweet and savory and a beautifully bright hue.
- 1 cantaloupe peeled, seeded and chopped
- 1 cucumber seeded and chopped
- 1 shallot chopped
- 1/3-2/3 cup water
- Juice of 1 lime
- 2 teaspoons salt
- ½ cup olive oil plus more for finishing
- Blueberries for garnish (optional)
- Fresh basil leaves for garnish (optional)
In a food processor or high-speed blender, puree cantaloupe, cucumber, shallot, water, lime juice and salt until smooth. With the motor running, add in ½ cup olive oil. Chill for at least 1 hour before serving.