Cantaloupe Gazpacho
Prep time: 20 minutes
Yields: 4 servings
Ingredients
Gazpacho
- 1, 4 pound Cantaloupe
- 1 small cucumber (about 6 oz)
- 1 small yellow onion (about 6 oz)
- 2 tablespoons sherry vinegar
- ¼ cup olive oil
- Zest from 1 lemon
- ½ teaspoon cumin
- ½ teaspoon salt
Herb Salad
- 1 cup cubed melon
- 2 tablespoons minced mint
- 2 tablespoons minced basil
- 1 teaspoon toasted sesame seeds, for serving
- ¼ teaspoon black pepper for serving
Directions
To prep the gazpacho, peel and chop the cantaloupe, cucumber and onion. Reserve 1 cup of the cantaloupe for the topping. Place all in a blender with the sherry vinegar, olive oil, lemon juice, cumin, and salt. Puree until well combined and mostly smooth. Place in the refrigerator to chill for at least 30 minutes.
While the gazpacho is chilling, combine the reserved melon with the minced herbs. Divide the chilled soup into four bowls and top with the cubed melon. Finish with a bit of cracked black pepper and sesame seeds.
Enjoy!
