Cantaloupe Gazpacho

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.

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