If you’ve only eaten cantaloupe as part of a fruit bowl or wrapped with slices of prosciutto, get ready to try something new, tantalize your taste buds and expand your melon repertoire! Cantaloupe gazpacho is a refreshingly smooth and mellow balance of savory and sweet. And it’s the perfect no cook recipe for those hot summer days of August!
I saw cantaloupe gazpacho on a menu recently, and though I didn’t order it, the idea of it has been whispering in my ear ever since. I love cold soup in the summertime. Traditional tomato gazpacho is one of my favorites. The bright, pure tomato flavor, luscious consistency and spicy kick is so refreshing.
And the fact that you can make it without turning on the oven? Well, who doesn’t love that on a hot summer day!?
This cantaloupe gazpacho strikes a beautiful balance between sweet and savory, tangy and mellow. The cumin adds a nice smoky note that compliments the melon really nicely. I’ve included an optional (but highly encouraged) pumpkin seed gremolata to sprinkle on top.
The gremolata isn’t just pretty, it adds that little extra something-something that makes this soup really special.
Is Gazpacho and Appetizer or a Meal?
I say it’s either one!
Gazpacho shooters are a perfect summer appetizer. And when you use shot glasses you don’t even need spoons, just sip and enjoy!
I think fewer dishes is ALWAYS a happy thing 😉, don’t you?
You can also make it the main event, serving with a crisp salad and some crusty bread.
The first time I made this recipe I used a beautiful little heirloom cantaloupe from my daughter’s farm (check out Fable.farms on Instagram) and when I cut it up it measured just over 2 cups, so that was my starting point. It’s easy to scale up, though, if you want to make more.
Picking A Cantaloupe
There’s a fleeting season for truly good cantaloupe and it’s RIGHT NOW!
Although you can find them year round, when eaten out of season they can be pretty bland and flavorless.
However…cut one open in season???
Now, that’s a Whole. Nother. Level!
Ripe cantaloupe is soft, but not mushy, fragrant, delicately sweet and absolutely delicious!
Here’s What You Need
For The Soup:
- Fresh cantaloupe
- Diced red onion
- Sourdough bread
- White wine vinegar
- fresh lime juice
- Red onion
- cumin, salt and pepper
- Olive oil
What About The Gremolata?
Gremolata is a simple garnish traditionally made with parsley, garlic and lemon zest. Mine includes basil and parsley, swaps lime zest for the lemon and adds pumpkin seeds and a dash of cumin
This topping is optional but highly recommended! The gazpacho is delicious with a simple drizzle of olive oil and some fresh chopped herbs…but make the gremolata 🙂
How To Make Cantaloupe Gazpacho
Did I mention this whole thing will take you about 15 minutes once you get your ingredients gathered? You DO need to chill the finished soup for at least 2 hours before you serve it though, that part is important because it gives the flavors time to mingle in addition to ensuring the soup is very cold. Don’t skip that part. You can even make it the day before!
- Cube sourdough and toss it in a bowl with the vinegar and the lime juice. Let it sit while you cube your melon and dice your onion.
- Put melon and onion in a food processor and blend until very smooth. scrape one or two times to make sure there are no chunks.
- Add soaked bread, cumin and salt. Puree until smooth.
- With the motor running, drizzle the olive oil in slowly. Puree another 30 seconds after everything is added.
- Taste and adjust seasoning if needed. If your soup is VERY thick, add a couple ice cubes and blend until it’s the consistency you like. Chill at least 2 hours and up to 24.
How To Make Gremolata
- Combine all ingredients on a cutting board, piling them on top of eachother, and chop fine. Rub together with your fingertips to release the oils in the herbs.
- A tiny bit of olive oil (a few drops) is optional if the gremolata seems dry. Sprinkle on top of the gazpacho before serving.
I hope you love this cantaloupe gazpacho with pumpkin seed gremolata as much as we do!
And, as always, I love to hear how my recipes turn out for you, and I especially love to see your food photos so tag me on Instagram and facebook @breathingandcooking with your creations!
And don’t forget to breath, trust yourself and enjoy the process ❤️
Cantaloupe Gazpacho with Pumpkin Seed Gremolata
Ingredients
- 3/4 cup sourdough, crusts removed and bread cut into small cubes
- 2 Tablespoons white wine vinegar
- 1 Tablespoon fresh lime juice
- 2 heaping cups cubed cantaloupe
- 2 Tablespoons red onion, diced
- 1/4 teaspoon cumin
- 1/4 teaspoon kosher salt
- 2 1/2 Tablespoons extra virgin olive oil
- optional finishes for serving: olive oil, fresh basil, pumpkin seed gremolata
Pumpkin Seed Gremolata
- 2 Tbsp roasted pumpkin seeds
- zest of 1 small lime
- enough fresh basil and parsley to equal 2-3 Tbsp chopped
- 1/8 teaspoon cumin
- pinch of kosher salt
Instructions
- Place bread cubes and vinegar in a small bowl, toss to combine, and allow to stand while you prep the remaining ingredients
- Place cantaloupe and red onion in a food processor and puree until smooth.
- Add soaked bread cubes, cumin and salt and puree until smooth.
- With motor running drizzle in the olive oil slowly. Continue blending for another 30 seconds.
- Taste and adjust seasoning if needed. If soup is VERY thick add a couple ice cubes and blend until the consistency you like. Scrape into a glass container, cover and chill at least 2 hours before serving. Garnish with a drizzle of olive oil and some chopped fresh basil, or make the pumpkin seed gremolata
Pumpkin Seed Gremolata
- Combine all ingredients on a cutting board, piling them on top of eachother, and chop fine. Rub together with your fingertips to release the oils in the herbs. A tiny bit of olive oil (a few drops) is optional if the gremolata seems dry. Sprinkle on top of the gazpacho before serving.
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