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Cantaloupe Gazpacho
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.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 330 kcal
Ingredients
- 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)
Instructions
-
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.
Recipe Notes
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