Gazpacho is one of my all-time favorite summer treats. Tomatoes are plentiful and at their finest this time of year and this no-cook delight is the perfect way to put them to use. The soup typically consists of ripe tomatoes, cucumbers, red bell pepper, onion and olive oil. But it’s easy to customize. That’s what inspired this Cantaloupe Gazpacho recipe. It’s ready to eat in just 15 minutes. Plus, it’s absolutely yummy.
Tomatoes contain seeds so they’re really a fruit. And they go with lots of other fruits too. For our recipe we use cantaloupe. Its mild sweet flavor perfectly complements the other ingredients in our soup. If you’re feeling adventurous, try subbing in watermelon or strawberries. To balance the sweetness, we splash in a savory surprise — carrot juice! Bonus: The juice is loaded with antioxidants and the bright orange color really make the soup pop! Give this silky-smooth treat a try then let us know what you think.
Yields
Total Time
Prep Time
Ingredients
- 2 cups cantaloupe cubes
- 1 large orange or yellow pepper, seeded, chopped
- 1 cup orange or yellow grape tomatoes
- 1 cup fresh carrot juice
- 1/4 cup roughly chopped onion
- 1 Tbs. olive oil
- 2 tsp. sherry or red wine vinegar
- 1/4 tsp. Tabasco sauce
- 4 slices thick-cut bacon, cooked
- 4 small basil sprigs
Instructions
PrintIn blender, puree cantaloupe, pepper, tomatoes, carrot juice, onion, olive oil, vinegar, Tabasco and 1/4 tsp. salt. Serve at room temperature or cover and chill until ready to serve. When ready to serve, transfer to glasses; add bacon. Garnish with basil.
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Nutrition
- Calories: 132 kcal
- Fat: 6 gram
- Saturated Fat: 1 gram
- Protein: 5 gram
- Carbohydrate: 17 gram
- Fiber: 3 gram
- Cholesterol: 8 mg
- Sugar: 10 gram
- Sodium: 341 mg
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