Description
A refreshing, vibrant chilled soup that perfectly balances the savory depth of ripe heirloom tomatoes with the delicate, floral sweetness of fresh cantaloupe. This no-cook, one-blend wonder is an ideal appetizer or light lunch for sweltering summer afternoons, offering a gourmet experience that is both simple to prepare and naturally hydrating. With a silky texture from rustic bread and a subtle kick from jalapeño, this dish brings the best of seasonal garden produce straight to your table.
Ingredients
7 ounces heirloom or roma tomatoes (reserve one for garnish)
1/2 pound ripe cantaloupe melon
4 Persian cucumbers (3 for blending, 1 diced for topping)
1 small shallot, roughly chopped
1/2 jalapeño, seeded
1/2 cup stale rustic white bread
1/4 cup extra-virgin olive oil
Kosher salt to taste
Instructions
Roughly chop 6 ounces of the tomatoes, the cantaloupe, 3 cucumbers, the shallot, and the jalapeño.
Place the chopped vegetables, melon, and stale bread into a high-speed blender.
Add the olive oil and a generous pinch of kosher salt.
Blend on high until the mixture reaches a smooth, velvety consistency.
Taste and adjust seasoning with more salt if necessary.
Refrigerate the gazpacho for at least 1 hour to allow flavors to meld and the soup to chill thoroughly.
Finely dice the reserved tomato and the remaining cucumber for garnish.
Serve chilled, topped with the diced vegetables and a final light drizzle of olive oil.
Notes
The soup is best when made ahead, as the flavors intensify while chilling in the refrigerator. Use the ripest melon you can find for the best flavor. For a smoother texture, you can pass the blended mixture through a fine-mesh sieve before chilling.
- Prep Time: 20
- Category: Dinner
- Method: Blending
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 145
- Sugar: 9g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg