Description
Cool and refreshing, this cantaloup gazpacho makes a great appetizer on a hot summer day.
Ingredients
Units
Scale
- 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
