CANTALOPE –MELON GAZPACHO WITH STRAWBERRIES.
Servings
Time
4
20 min
High-Carb
About the Recipe
This dish is a type of fruit gazpacho—a chilled, no-cook soup that takes inspiration from the Spanish original but uses sweet summer fruits as its base.
The combination features:
Melon Base: Primarily cantaloupe (and sometimes a mix with other melons like watermelon) provides a sweet, creamy, and hydrating liquid foundation.
Strawberries: These are blended into the soup to give it a gorgeous pink-to-red color and a wonderful, slightly tart berry flavor that complements the cantaloupe's sweetness.
Savory Balance: Unlike a simple fruit smoothie, this soup is balanced with savory notes, typically from a touch of lime or lemon juice and a hint of salt. Some versions may also include a subtle kick from ingredients like fresh mint, basil, or even a small amount of jalapeño or cucumber for a truly "gazpacho-like" profile.
It's prepared by simply blending all the ingredients and chilling the mixture until very cold. It's an elegant, refreshing, and incredibly easy dish, perfect for a summer appetizer, light lunch, or even a healthy dessert.
Ingredients
2 cups (1-inch cubes) cantaloupe
2 cups (1-inch cubes) seedless watermelon
1 cucumber, peeled, seeded and chopped
1 pound organic strawberries, hulled, divided
1 tablespoon fresh lime juice
Preparation
Place cantaloupe, watermelon, cucumber, half of strawberries and lime juice in a food processor and blend until puréed. Chop remaining strawberries and stir into the soup. Refrigerate until chilled.
Variations
Variations to Customize Your Flavor
The beautiful thing about this recipe is how easily you can shift the flavor.
Herbal Freshness: Add a handful of fresh mint or basil leaves to the blender.
Savory Depth: Add 1/2 a small cucumber (peeled & seeded) and a tiny piece of red onion or shallot to the fruit base.
Spice/HeatAdd a small amount of seeded jalapeño or a dash of Tabasco/hot sauce to the blender.
CreaminessAdd a small dollop of plain Greek yogurt or vegan sour cream (optional) to the blender for a richer texture.
Alternative MelonSwap some of the cantaloupe for watermelon for a deeper pink color and lighter flavor, or honeydew for a slightly milder green soup.
Garnishing Ideas (The Finishing Touch)
For Sweet/Dessert: Top with a drizzle of balsamic glaze (it pairs beautifully with strawberries) or a chiffonade of mint or basil.
For Savory/Appetizer: Top with a drizzle of Extra Virgin Olive Oil, finely diced cucumber, or a sprinkle of crumbled feta or goat cheese for a briny, salty pop.
For Crunch: Add a few small, toasted croutons or slivered almonds.
Tips For Success
Tips for the Best Melon Gazpacho
Use Ripe & Fragrant Fruit: This is the most crucial tip. Since the flavor base is the fruit, use very ripe, fragrant cantaloupe and strawberries. If the fruit isn't flavorful on its own, the soup will be bland.
Balance the Sweetness: Fruit gazpachos can be too sweet if you don't add enough acid and salt.
Acid: Use fresh lime juice, a splash of sherry vinegar, or red wine vinegar to provide a necessary tang that brightens the flavor.
Salt: A small amount of salt, even a pinch of flaky sea salt, is essential to make the sweetness and savory notes "pop."Chill Time is Essential: Like traditional gazpacho, the flavors need time to marry. Chill the pureed soup for at least 2 hours (or overnight) to allow the ingredients to fully blend and the soup to become perfectly cold. Note: Cold temperatures dull flavor, so you may need to taste and adjust the seasoning (salt/acid) again right before serving.
Consistency: For a more classic "soup" texture, you can add a piece of crustless white bread (soaked in water and squeezed dry) to the blender. For a thinner, drinkable consistency, a little splash of cold water or an extra piece of cucumber will thin it out.
For a "Chunky" Texture: If you prefer a little tropezones (garnish/texture) like a traditional gazpacho, reserve about a quarter of the cantaloupe, strawberries, and cucumber. Finely dice them and stir them in after the soup is pureed.