Cantaloupe Peach Gazpacho

Sara Ghedina’s Cantaloupe Peach Gazpacho, her take on the Andalusian soup, will surprise you. The sweetness of cantaloupe and peaches is balanced by the tartness of lemon juice, while garlic, shallots, olive oil and chili pepper provide savory counterpoint. She tops each chilled bowl with cucumber and tomato slices and a few colorful sprouts. You could, however, gently fry some prosciutto slices until crispy and add them just before serving. Add a couple of mint leaves and some freshly ground black pepper to this Cantaloupe Peach Gazpacho recipe and…You’ll be in heaven. 

What is Gazpacho?

Think of it as the perfect edible air conditioner. Gazpacho is a cold Spanish soup made primarily from raw, blended vegetables. It’s especially popular in the hot summer months, particularly in the southern region of Andalusia. Everything is blended together and chilled before serving. The result is refreshing, tangy, and packed with fresh veggie flavor, or, like in this Cantaloupe Peach Gazpacho recipe, balanced by the sweetness of fruit. It’s usually served as an appetizer and sometimes garnished with chopped vegetables, herbs, or croutons.

Cantaloupe Peach Gazpacho

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• Author: Sara Ghedina
• Yield: Serves 4

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Ingredients

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• 1 ripe cantaloupe
• 2 yellow peaches
• 1 cucumber, peeled and seeds removed
• 1 clove garlic
• 1 small shallot
• Juice of 1 lemon
• 2 tbsp balsamic vinegar
• 2 tbsp extra-virgin olive oil 
• 1 tsp chili pepper flakes
• About 10–12 fresh mint leaves
• Salt and black pepper to taste

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Instructions

1. Peel peaches and cut them in chunks along with cantaloupe and cucumber. Place them in a blender, add garlic clove and shallot, lemon juice, balsamic vinegar, olive oil, chili flakes, mint leaves, salt and pepper. Blend until smooth.
   
2. Pour gazpacho in a large bowl, cover with plastic wrap and let it sit in the fridge for at least one hour to allow flavors to blend.
3. Pour the soup in individual bowls, and garnish with cucumber and tomato slices, sprouts, and a drizzle of extra-virgin olive oil, or else with some crumbled prosciutto, mint leaves and freshly ground black pepper, as explained above.

• Category: Soup

Recipe, styling and photography by Sara Ghedina

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