Cantaloupe Gazpacho
Recipe By:
Prep + Cook Time:
1 hr 15 mins
Serving Size:
4 to 6 servings
As featured in the:
May. 26, 2021 Coupon Book
Recipe Category
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.
Ingredients
2 lemons (zest one, juice both)
¼ cup water
1 large ripe cantaloupe (remove skin and seeds, dice into small pieces)
¼ tsp. salt
¼ tsp. pepper
1 Japanese cucumber (diced small)
6 tbsp. Creme Fraiche or sour cream
8 mint leaves (chiffonade or finely cut)
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.
Recipe By:
Prep + Cook Time:
1 hr 15 mins
Serving Size:
4 to 6 servings
As featured in…
May. 26, 2021 Coupon Book
