This delicious CANTALOUPE GAZPACHO recipe takes advantage of cantaloupes and peaches that are currently in season. It is a refreshing and easy starter for these hot summer evenings.
It’s been a challenging month. Our pup, Siena had major surgery to remove a tumor on her shoulder. The good news – it is benign. The bad news – it was positioned as such where they couldn’t remove the entire mass without compromising her ability to walk properly. Once Siena is sufficiently healed, she will start radiation treatment to eliminate the remaining tissue. She has been such a trooper and positive spirit. I don’t think I would have rebounded from a procedure like this (and with the positive attitude).
Since she was sufficiently healed, we decided to do a quick road trip up the CA Central Coast. The humans drank a lot of wine and decompressed, and Siena let loose at the beach. This reminds me – I should do a Central Coast recap sometime soon. We enjoyed a fantastic meal at Thomas Hill Organics in Paso Robles. This restaurant serves amazing farm to table fare, and they are super dog friendly to boot. Siena was treated like a queen, and we enjoyed a delicious meal. We went gaga over their cantalope gazpacho with crispy prosciutto. I had to re-create that soup as soon as I got home.
I tried numerous cantaloupe gazpacho recipes that I found on the internet but the soups were just missing something. Then, I found a Mark Bittman recipe that served as the starting point for this recipe.
The deliciousness of this gazpacho comes from the sum of its parts
- A ripe cantaloupe provides that baseline of sweetness for the gazpacho.
- Peaches add sweetness with just enough tartness to make things interesting.
- Lemon enhances the tartness
- Cucumber, shallots and olive oil provide just enough savory elements to remind you that this is a soup, not a smoothie.
- The prosciutto garnish provides a savory salty component that complements the soup perfectly. If you are vegan, just omit the garnish. The soup is delicious as is.
The bonus – you don’t have to turn on the stove in this sweltering weather. I hope you will try your hand in making this cantaloupe gazpacho today.
CANTALOUPE GAZPACHO | paleo, whole 30, vegan option
The chilling time is VERY IMPORTANT. It provides time for the flavors to combine and settle.
This recipe can easily be halved or doubled.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 cups 1x
- Category: soup
4 cups cubed cantaloupe (1 melon)
1 1/2 cups diced peaches (2 peaches)
1/2 cups diced cucumber (1/2 large cucumber)
1 lemon, zest and juice
2 tbsp diced shallots
1/2 tsp sea salt
2 tsp olive oil
2 slices crisped prosciutto (baked in oven at 375 for ~ 10 minutes)
Put all ingredients, except olive oil and prosciutto, in blender.
Starting at low speed, start blending, increasing speed to high as ingredients are pulverized.
With blender running, add olive oil. Continue blending until mixture is velvety smooth.
Transfer to a container and refrigerate until chilled. Two hours minimum. Overnight ideal
Serve chilled with prosciutto crumbled on top.
Adapted from this delicious recipe from Cooking Light
Keywords: cantaloupe, gazpacho