A slightly fruity gazpacho, sweetened naturally with a ripe melon, but still a 'vegetable' gazpacho. Just fifteen minutes to the table! Let's beat this heat! (Says Alanna, who's so looking forward to today's forecast of 95F in a place without air conditioning! Yikes.)
Call me surprised about the happy marriage of cantaloupe and tomatoes in this easy, adaptable recipe for gazpacho. Three reasons:
COLOR A cantaloupe-only gazpacho looks pale and watery. Combined, cantaloupe and tomato reveal a color akin to our ‘idea’ of the lovely melon-orange of summer-ripe cantaloupe.
SWEET & SAVORY The cantaloupe adds a fruity sweetness even while the tomato keeps the gazpacho decidedly savory. Together, the two fruits – yes, a tomato is a fruit – yield something that’s both sweet and savory.
CALORIES Tomatoes have many fewer calories than cantaloupe.
Time to table: 15 minutes or 12 hours
Makes 8 cups
- 1 cup tomato juice
- 1/4 cup red wine vinegar
- 2 tablespoons good olive oil, optional (see TIPS)
- Zest & juice of a lime
- 1 teaspoon sugar
- 2 tablespoons fresh parsley
FRUITS & VEGETABLES
- 1 very ripe cantaloupe, peeled, seeded and chopped
- 1 large very ripe tomato, chopped
- 1 large cucumber, peeled, seeded and chopped
- 2 ribs celery, chopped
- 1 orange bell pepper, chopped
- 1/2 a red onion, chopped
- To taste, Tabasco, optional
LIQUIDS In a blender, whiz the Liquids, transfer about half to a glass.
FRUIT & VEGETABLES Add half the Fruits & Vegetables and process to the desired texture, then transfer to a large bowl. Processing the remaining Liquids and Fruits & Vegetables.
SERVING TIPS Serve immediately for a “fruity” gazpacho, let rest for a few hours for a more “vegetably” gazpacho. Serve cold as a first course, a soup or even a light dessert. If you like, stir in a spoonful of cream, Greek yogurt or sour cream. Savor!
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