Cantaloupe Gazpacho
Equipment
- blender
Ingredients
- 1 medium cantaloupe scrubbed with clean vegetable brush underrunning water, peeled, seeded and chopped
- 1 small cucumber scrubbed with clean vegetable brush underrunning water, peeled and chopped
- 2 tbsp chopped red onion gently rubbed under cold running water
- 2 tsps kosher salt
- 1/3 cup water
- 1/2 cup extra virgin olive oil
- black pepper for seasoning
- mint gently rubbed under cold running water and sliced, for topping
Instructions
- Wash hands with soap and water.
- Scrub cantaloupe with clean vegetable brush under running water. Peel, seed and chop the cantaloupe.
- Scrub cucumber with clean vegetable brush under running water. Peel and chop the cucumber.
- Scrub onion with clean vegetable brush under running water. Peel and chop the onion.
- Gently rub mint under cold running water and slice.
- In blender, puree cantaloupe, cucumber, onion, salt and water until smooth, about 1–2 minutes.
- With motor running, drizzle in olive oil. Sprinkle with freshly ground black pepper.
- Serve gazpacho chilled, topped with mint slices.
Notes
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org