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cantaloupe gazpacho with pumpkin seed gremolata

Cantaloupe Gazpacho with Pumpkin Seed Gremolata

Print Recipe
Prep Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 15 minutes
Servings 2 -4 servings
Author Breathing and Cooking

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.