Tomato and Melon Gazpacho
A refreshing, vibrant cold soup that marries the savory acidity of heirloom tomatoes with the sweet, floral notes of ripe cantaloupe. This modern take on the traditional Andalusian gazpacho is a healthy, plant-based, and no-cook dish perfect for sweltering summer afternoons. It is easy to prepare, visually stunning, and delivers professional-grade flavor with minimal effort.
- Prep Time: 15
- Total Time: 15
- Yield: 2 to 3 servings
- Category: Dinner
- Method: Blended
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
7 ounces heirloom or plum tomatoes (cored and cubed, reserve one for garnish)
1/2 pound cantaloupe melon (peeled and seeded)
4 Persian cucumbers (3 for blending, 1 for garnish)
1 small shallot (roughly chopped)
1/2 jalapeño (seeded and minced)
1 tablespoon high-quality extra virgin olive oil
1 tablespoon white balsamic or sherry vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
Fresh mint or basil for garnish
Instructions
Place the cubed tomatoes, cantaloupe, 3 cucumbers, shallot, and jalapeño in a large bowl.
Add the salt, pepper, olive oil, and vinegar to the mixture and toss to combine.
Let the mixture macerate for 5-10 minutes to draw out the natural juices.
Transfer the mixture to a high-speed blender and process until completely smooth.
If the soup is too thick, add a small splash of cold water, though the natural juices should suffice.
Taste and adjust seasoning with more salt or vinegar if desired.
Refrigerate for at least 30 minutes to allow the flavors to meld.
Dice the reserved tomato and cucumber into small uniform cubes.
Serve chilled, topped with the reserved vegetable garnish and fresh herbs.
Notes
Store in an airtight container in the refrigerator for up to 2 days. The flavor profile intensifies the longer it rests. Use high-quality, fully ripened produce for the best sweetness and acidity levels.
Find it online: https://cookingwithramsay.com/tomato-and-melon-gazpacho/