Cool and refreshing, this soup makes a great appetizer on a hot summer day.
Tomato and Cantaloupe Gazpacho
Another hot hot day in the Big Apple! A bright and chilled tomato and cantaloupe gazpacho is always in order when it’s this warm as I find it as satisfying as a colorful salad. This is another quick and easy recipe that involves barely any cooking. Taken from one of my absolute favorite cookbooks Simple to Spectacular by Jean-George Vongerichten and Mark Bittman, this fruity gazpacho is sweet, acidic and smooth in texture. Pairing it with some grilled shrimps takes it to another level of sophistication and turns it into a meal.
Tomato and Cantaloupe Gazpacho
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: 4 1x
- Category: Soup
- Cuisine: Vegetarian, Vegan
Scale
Ingredients
- 3 pounds cantaloupe
- 5 tablespoons extra virgin olive oil
- 4 tomatoes (cored, peeled, seeded, and cut into 1-inch chunks)
- 1 1/2 cup water
- 10 leaves basil
- salt and pepper (to taste)
- juice of 1 lemon
Instructions
- Halve and seed the melon. Remove the flesh from the rind; cut into chunks. Place 1 tbsp of the olive oil in each of two skill 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you prefer).
- Add the melon to one and the tomatoes to the other and cook, stirring, until they both become juicy, no longer than 2 minutes. Put the melon, tomato, water (and ice cubes), and basil in a blender, along with the remaining 3 tbsp olive oil, and salt and pepper to taste, and puree until smooth. Chill. Add the lemon juice and adjust the seasoning. Serve.
Nutrition
- Calories: 303
- Saturated Fat: 3
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Unknown says
What an amazing and refreshing summer soup!