Best 3 Cantaloupe Gazpacho Recipes
**Dive into a Refreshing Symphony of Flavors: Explore Cantaloupe Gazpacho and an Array of Tempting Accompaniments**
Escape the ordinary and embark on a culinary adventure with cantaloupe gazpacho, a tantalizing cold soup that encapsulates the essence of summer. This vibrant creation harmonizes the sweet and refreshing notes of cantaloupe with the tangy zest of lime and cucumber, creating a symphony of flavors that dances on your palate. As you explore the depths of this delectable soup, discover variations that elevate the experience even further. From the classic Spanish gazpacho to a spicy Mexican rendition, each recipe promises a unique taste journey.
**Cantaloupe Gazpacho:** Indulge in the original recipe, where ripe cantaloupe blends seamlessly with cucumber, onion, and garlic, forming a smooth and velvety texture. The vibrant orange hue of the soup captivates the eye, while the symphony of flavors engages the senses.
**Spicy Mexican Gazpacho:** Embark on a zesty adventure with this Mexican-inspired gazpacho. A blend of roasted poblano peppers, serrano peppers, and fresh cilantro infuses the soup with a vibrant heat that awakens your taste buds. The addition of avocado and lime adds a creamy richness and a refreshing citrusy touch.
**Cantaloupe Gazpacho with Grilled Shrimp:** Elevate your gazpacho experience with succulent grilled shrimp. Perfectly charred and seasoned, these shrimp add a delightful savory dimension to the soup. A drizzle of olive oil and a sprinkle of chopped parsley complete this elegant presentation.
**Cantaloupe Gazpacho with Goat Cheese and Prosciutto:** Indulge in a luxurious combination of flavors with this recipe. Creamy goat cheese and crispy prosciutto bring a delightful contrast of textures and flavors to the refreshing gazpacho. A garnish of fresh basil adds a vibrant herbal note, creating a symphony of tastes in every spoonful.
**Cantaloupe Gazpacho with Fresh Mint:** Discover the refreshing allure of mint in this variation. A burst of fresh mint invigorates the senses, adding a cooling sensation that complements the sweetness of the cantaloupe. The vibrant green color of the mint adds a touch of elegance to the soup's presentation.
Embark on a culinary adventure with cantaloupe gazpacho and its enticing accompaniments. Each recipe promises a unique taste experience that will tantalize your taste buds and transport you to a world of culinary delight.
HONEYDEW MELON GAZPACHO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency.
- Transfer to a bowl, cover and refrigerate for at least 1 hour.
- To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side.
CANTALOUPE GAZPACHO SHOOTER
Steps:
- Preheat the oven to 375 degrees F.
- Peel, seed and cut the cantaloupe into large pieces. Puree the cantaloupe, lemon juice, sugar, and mint in a food processor. If mixture is too thick add clean filtered water.
- Put the prosciutto on nonstick baking sheet in 1 layer and bake or broil until crispy, about 5 to 10 minutes.
- Pour the melon mixture into shot glasses and top with a piece of prosciutto in each glass.
CANTALOUPE GAZPACHO WITH CRISPED PROSCIUTTO RECIPE BY TASTY
Here's what you need: cantaloupe, cucumber, orange bell pepper, salt, red wine vinegar, olive oil, prosciutto, fresh basil, freshly cracked pepper
Provided by SpongeTowels
Categories Lunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees. On a parchment lined baking sheet, place your prosciutto slices in a single layer. Bake for 10 - 12 minutes, until the prosciutto crisps, then remove and set aside.
- In a blender, combine the cantaloupe, cucumber, bell pepper, salt, vinegar, and olive oil. Blend very well until extremely smooth. Strain into an air-tight container and allow to chill in the fridge for at least an hour (this can be made the day before serving as well).
- When ready to serve, portion the chilled soup evenly into bowls, then garnish with freshly picked basil, a few pieces of the crisped prosciutto, an extra drizzle of olive oil, and a fresh crack of black pepper. Enjoy!
Nutrition Facts : Calories 254 calories, Carbohydrate 16 grams, Fat 16 grams, Fiber 2 grams, Protein 11 grams, Sugar 13 grams
Tips:
- Choose ripe and flavorful cantaloupes for the best results.
- Use a high-powered blender or food processor to get a smooth and creamy gazpacho.
- If you don't have a blender or food processor, you can mash the ingredients together with a potato masher or fork.
- Adjust the amount of water to achieve the desired consistency.
- Chill the gazpacho for at least 2 hours before serving for the best flavor.
- Garnish with fresh herbs, such as cilantro or mint, and a drizzle of olive oil before serving.
Conclusion:
Cantaloupe gazpacho is a refreshing and flavorful summer soup that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet, savory, or spicy, there is a cantaloupe gazpacho recipe out there for you. So next time you are looking for a healthy and delicious soup, give cantaloupe gazpacho a try.
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