Cantaloupe Gazpacho
Created by Serious EatsServes: 4 – 6
Course: Appetizers & Soups
Diet: Vegan
Season(s): Summer, Fall
Ingredients
- 4 slices prosciutto (optional)
- 1 medium ripe cantaloupe
- 1 large cucumber
- 1/2 large sweet onion
- 1 cup cold water
- 1 teaspoon sherry vinegar
- 1/3 cup extra-virgin olive oil
- salt
- fresh basil leaves
Instructions
If you are using proscuitto, adjust oven rack to middle position and preheat oven to 375°F. Place prosciutto on a parchment paper-lined baking sheet and bake until prosciutto becomes very crispy, about 8 minutes. Drain on paper towels and let cool completely. Crumble prosciutto into shards. Set aside.
Peel, seed and roughly chop the cantaloupe and cucumber. Peel and chop the onion. Combine the cantaloupe, cucumber, onion, ice water, and vinegar in a blender and blend at high speed until smooth. With blender running, slowly drizzle in olive oil. Blend until smooth and frothy, about 1 minute longer. Season with salt. Transfer gazpacho to airtight container and refrigerate until chilled, about 1 hour.
Divide gazpacho between serving bowls. Thinly slice the basil leaves and use them to top the soup. Add the crispy prosciutto if using. A sprinkle of smoked paprika is a nice vegan/vegetarian alternative.
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