Cantaloupe Gazpacho

By LRay

Recipes & Menus | recipes

Cantaloupe Gazpacho
Ryan Lowder, The Copper Onion, Salt Lake City: "The cantaloupes we get here are really sweet, so we counter that with savory flavors."

6 servings

Recipe by Ryan Lowder of The Copper Onion in Salt Lake City, UT

Photograph by Marshall Troy

July 2013

Ingredients

• 1 medium cantaloupe (peeled, seeded, chopped)
• 1 small cucumber (peeled, chopped)
• 2 tablespoons chopped red onion
• 2 teaspoons kosher salt
• 1/3 cup water
• 1/2 cup extra-virgin olive oil
• kosher salt
• freshly ground black pepper
• fresh mint

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Purée cantaloupe, cucumber (peeled, chopped), red onion, kosher salt, and water in a blender until smooth. With motor running, drizzle in olive oil; season with kosher salt and freshly ground black pepper. Serve gazpacho chilled, topped with thinly sliced fresh mint.