Local Heirloom Cantaloupe Gazpacho
Gazpacho is a simple, often fruit-based soup that’s served chilled. It’s refreshing, light and great for summer parties, either in soup bowls or in smaller cups as an appetizer.
See also: In the Kitchen with Sigona’s Featuring: Local Cantaloupe
Local Heirloom Cantaloupe Gazpacho
Gazpacho is a simple, often fruit-based soup that’s served chilled. It’s refreshing, light and great for summer parties, either in soup bowls or in smaller cups as an appetizer. Makes 4 to 6 larger servings.
Ingredients
Ingredients:
- 1 medium local heirloom cantaloupe about 3 ½ lbs
- 1 small cucumber
- 1/3 cup water
- 2 Tbsp diced shallot
- 2 tsp salt or to taste
- 1/2 cup Sigona’s Fresh Press extra virgin olive oil (Mix it up! Use an infused oil for more flavor, such as Persian lime, Navel orange Fusion or Meyer lemon fusion.)
- About 3 Tbsp Sigona’s golden pineapple white balsamic divided, (Mix it up! Try honey-ginger white balsamic or summertime peach white balsamic!)
- Black pepper to taste
- Fresh mint or basil leaves thinly sliced, for garnish
Instructions
- Halve the melon, scoop out and discard the seeds. Slice the melon from the rind, and then cut the fruit into chunks.
- Peel the cucumber, slice in half lengthwise and scoop out the seeds. Chop the cucumber into chunks.
- To a blender or food processor, add the melon, cucumber, water, shallot and salt. With the blender running, pour in the olive oil. Blend until the mixture is smooth or until you reach your desired consistency.
- Pour gazpacho into 4 to 6 soup bowls. Season each dish with salt and pepper, drizzle on a bit of balsamic and garnish with ribbons of mint or basil. Enjoy chilled.
Tried this recipe?Let us know how it was!
