Cantaloupe gazpacho

Cantaloupe gazpacho

Based on 10 ratings

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings:-2+
½ cantaloupe
tomatoes
½ cucumber
red bell pepper
10 basil leaves
shallot
1 clove garlic
1 tbsp white balsamic vinegar
2 tbsp olive oil
½ tsp chili (fresh or ground)
1 tsp sugar
salt
pepper
olive oil for serving
chili for serving
basil to garnish
Metric
Imperial

Utensils

  • large bowl
  • cooking spoon
  • blender or hand blender
  • cutting board
  • knife

Enjoy with

Rioja rosé, dry, 2010
This Spanish rosé goes brilliantly with this Spanish national dish. The fruity bouquet emphasizes the aroma of the cantaloupe and gently offsets the slight kick of the chili.

Nutrition per serving

Cal
223
Protein
4g
Fat
11g
Carb
26g

Step 1/4

Cut cantaloupe, tomatoes, cucumber, and pepper into bite-sized pieces. Pick and chop basil into strips. Roughly chop garlic and dice shallot.
  • ½ cantaloupe
  • 4 tomatoes
  • ½ cucumber
  • 1 bell pepper
  • 1 garlic clove
  • 10 basil leaves
  • 1 shallot
  • knife
  • chopping board

Cut cantaloupe, tomatoes, cucumber, and pepper into bite-sized pieces. Pick and chop basil into strips. Roughly chop garlic and dice shallot.

Step 2/4

Put everything into a large bowl and mix together with white balsamic vinegar, olive oil, chili, sugar, and salt and pepper. Finally, let sit for approx. 10 – 15 min.
  • 1 tbsp white balsamic vinegar
  • 2 tbsp olive oil
  • ½ tsp chilli
  • 1 tsp sugar
  • salt
  • pepper
  • large bowl
  • cooking spoon

Put everything into a large bowl and mix together with white balsamic vinegar, olive oil, chili, sugar, and salt and pepper. Finally, let sit for approx. 10 – 15 min.

Step 3/4

Now, puree using a blender or a hand blender. If it is too thick, add a little bit of water.
  • blender or hand blender

Now, puree using a blender or a hand blender. If it is too thick, add a little bit of water.

Step 4/4

Season the Gazpacho again, if required, and serve in a deep dish with a few drops of olive oil, chili powder, and fresh basil leaves as a garnish.
  • olive oil for serving
  • chilli for serving
  • basil to garnish

Season the Gazpacho again, if required, and serve in a deep dish with a few drops of olive oil, chili powder, and fresh basil leaves as a garnish.