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Cantaloupe Gazpacho

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.

Course Appetizer, Main Course, Soup
Cuisine Spanish
Keyword cold soup recipe, gazpacho, melon gazpacho
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 330 kcal


  • 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)


  1. 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