Cantaloupe Gazpacho with Blueberry and Basil: A Summer Refreshment
Make a batch of Cantaloupe Gazpacho this summer to stay cool with this refreshing sweet-and-savory chilled soup, finished with blueberries and fresh basil for a vibrant presentation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Appetizer, Main Course, Soup
- Method: Blended
- Cuisine: Spanish
Ingredients
- 1 cantaloupe, peeled, seeded, and chopped
- 1 cucumber, seeded and chopped
- 1 shallot, chopped
- 1/3–2/3 cup water
- Juice of 1 lime
- 2 teaspoons salt
- 1/2 cup olive oil, plus more for finishing
- Blueberries, for garnish (optional)
- Fresh basil leaves, for garnish (optional)
Instructions
1. In a food processor or high-speed blender, puree the cantaloupe, cucumber, shallot, water, lime juice, and salt until completely smooth.
2. With the motor running, slowly drizzle in the 1/2 cup olive oil until fully incorporated.
3. Transfer the gazpacho to the refrigerator and chill for at least 1 hour before serving.
4. Serve chilled with a drizzle of olive oil and garnish with blueberries and fresh basil, if desired.
Notes
This gazpacho is delicious with a variety of toppings.
Try hemp seeds and microgreens for extra texture.
Top with crab and basil oil for a more elegant presentation.
Garnish with avocado and finger limes (or lime zest if finger limes aren’t available).
Thinly sliced radishes and fresh chives also make an excellent finishing touch.