Cantaloupe Gazpacho

It is summer somewhere and cantaloupe gazpacho is so refreshing. Serve chilled. Good any time of year.

When it is too hot to cook, your blender to the rescue.


Cantaloupe Gazpacho


Cantaloupe Gazpacho


  • 1 medium cantaloupe (peeled, seeded, chopped)
  • 1 small cucumber (peeled, chopped)
  • 2 tbsp. chopped red onion
  • 2 tsp. kosher salt
  • 1/3 cup water
  • 1/2 cup extra virgin olive oil


  1. Purée cantaloupe, cucumber, red onion, salt, and water in a blender until smooth.
  2. With motor running, drizzle in 1/2 cup extra-virgin olive oil.
  3. Season with kosher salt and freshly ground black pepper.
  4. Serve gazpacho chilled, topped with thinly sliced fresh mint.

Source: Real Simple

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