Description
Chef’s Note: To pick a ripe cantaloupe it should have a sweet, slightly musky scent and has a stem end that yields slightly when pressed with your thumb.
1 hr 15 min
4 to 6
servings
Ingredients
2
lemons
(zest one, juice both)
1/4
cup
water
1
large ripe cantaloupe
(remove skin and seeds, dice into small pieces)
1/4
tsp
salt
1/4
tsp
pepper
1
Japanese cucumber
(diced small)
6
Tbsp
Creme Fraiche or sour cream
8
mint leaves
(chiffonade or finely cut)
Prep Time:
15 min
Cooking Time:
1 hr
Total Time:
1 hr 15 min
Instructions
In blender, add in the lemon juice, water, cantaloupe, salt, pepper and lemon zest. Puree until smooth. Pour the soup into a large bowl and refrigerate for one hour.
Place the Gazpacho into a soup bowl and garnish with diced cucumber, crème fraiche or sour cream and mint. You can serve this dish as an appetizer or light refreshing lunch.
