CANTALOUPE GAZPACHO | paleo, whole 30, vegan option

cantaloupe gazpacho in a bowl topped with prosciutto shards and fruit

The chilling time is VERY IMPORTANT.  It provides time for the flavors to combine and settle.

This recipe can easily be halved or doubled.



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