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Cantaloupe Gazpacho

Cantaloupe Gazpacho

Course Side Dish
Servings 6 servings

Equipment

  • blender

Ingredients
  

  • 1 medium cantaloupe scrubbed with clean vegetable brush underrunning water, peeled, seeded and chopped
  • 1 small cucumber scrubbed with clean vegetable brush underrunning water, peeled and chopped
  • 2 tbsp chopped red onion gently rubbed under cold running water
  • 2 tsps kosher salt
  • 1/3 cup water
  • 1/2 cup extra virgin olive oil
  • black pepper for seasoning
  • mint gently rubbed under cold running water and sliced, for topping

Instructions
 

  • Wash hands with soap and water.
  • Scrub cantaloupe with clean vegetable brush under running water. Peel, seed and chop the cantaloupe.
  • Scrub cucumber with clean vegetable brush under running water. Peel and chop the cucumber.
  • Scrub onion with clean vegetable brush under running water. Peel and chop the onion.
  • Gently rub mint under cold running water and slice.
  • In blender, puree cantaloupe, cucumber, onion, salt and water until smooth, about 1–2 minutes.
  • With motor running, drizzle in olive oil. Sprinkle with freshly ground black pepper.
  • Serve gazpacho chilled, topped with mint slices.

Notes

This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org