Description
This vibrant, chilled soup is the ultimate summer secret weapon. By combining sweet cantaloupe with savory roma tomatoes, fresh garlic, and a touch of tangy vinegar, this gazpacho offers a cooling, sophisticated flavor profile. Perfect for sweltering afternoons, it is a no-cook, nutrient-packed dish that brings a touch of Mediterranean sunshine to your table in under 15 minutes. It serves as an elegant palate cleanser or a light, restorative meal that is as simple to prepare as it is delicious to serve.
Ingredients
1 medium cantaloupe melon, seeded and chopped into chunks
4 roma tomatoes, peeled and cored
3 garlic cloves, germ removed
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
2 drops Tabasco or hot sauce to taste
1/2 teaspoon sea salt
Fresh mint leaves for garnish
Instructions
Place the chopped cantaloupe, peeled roma tomatoes, and garlic cloves into a high-speed blender.
Add the olive oil, apple cider vinegar, hot sauce, and sea salt.
Blend on high until the mixture is completely smooth and creamy.
Taste and adjust seasoning with more salt or vinegar if necessary.
Chill the soup in the refrigerator for at least one hour before serving.
Ladle into chilled bowls and garnish with fresh mint leaves before serving.
Notes
Ensure the tomatoes are fully peeled for the smoothest texture. The inner germ of the garlic is removed for a milder flavor. Serve in small cups for gatherings or larger bowls for a light main course. Store in an airtight pitcher in the refrigerator for up to 24 hours.
- Prep Time: 15
- Category: Dinner
- Method: Blending
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 145
- Sugar: 18g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg