Cantaloupe Gazpacho

Cantaloupe-Gazpacho-4
A perfect lunch snack that tastes particularly good on a hot summer day.

 

Difficulty: Easy

Time: 15 min. preparation time, 0 min. baking time

Nutrition: Calories ca 223 / Protein 4g / Carbohydr. 26g / Fat 11g

Ingredients (2 servings)

0.5cantaloupe
4tomatoes
0.5cucumber
1red bell pepper
10basil leaves
1shallot
1 clovegarlic
1 tbspwhite balsamic vinegar
2 tbspolive oil
0.5 tspchili (fresh or ground)
1 tspsugar
salt
pepper
olive oil for serving
chili for serving
basil to garnish

Utensils

large bowl, cooking spoon, blender or hand blender, cutting board, knife

Wine Tip

Rioja rosé, dry, 2010
This Spanish rosé goes brilliantly with this Spanish national dish. The fruity bouquet emphasizes the aroma of the cantaloupe and gently offsets the slight kick of the chili.

Step 1

Cantaloupe Gazpacho

Cut cantaloupe, tomatoes, cucumber, and pepper into bite-sized pieces. Pick and chop basil into strips. Roughly chop garlic and dice shallot.

knife, chopping board

0.5 cantaloupe / 4 tomatoes / 0.5 cucumber / 1 bell pepper / 1 garlic clove / 10 basil leaves / 1 shallot

Step 2

Cantaloupe Gazpacho

Put everything into a large bowl and mix together with white balsamic vinegar, olive oil, chili, sugar, and salt and pepper. Finally, let sit for approx. 10 – 15 min.

large bowl, cooking spoon

1 tbsp white balsamic vinegar / 2 tbsp olive oil / 0.5 tsp chilli / 1 tsp sugar / salt / pepper

Step 3

Cantaloupe Gazpacho

Now, puree using a blender or a hand blender. If it is too thick, add a little bit of water.

blender or hand blender

Step 4

Cantaloupe Gazpacho

Season the Gazpacho again, if required, and serve in a deep dish with a few drops of olive oil, chili powder, and fresh basil leaves as a garnish.

olive oil for serving / chilli for serving / basil to garnish