Name: Cantaloupe Peach Gazpacho
Ingredients: 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

Ingredients

Scale

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

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.
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.
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