Tomato and Cantaloupe Gazpacho

tomato cantaloupe cold soup

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  • 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


  1. 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).
  2. 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.


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