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.)
that I'm adding it to a special collection of easy summer recipes.
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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.
My Kitchen in Spain by Janet Mendel is my go-to cookbook for authentic contemporary Spanish recipes. It has an entire chapter – a chapter! – on making gazpacho. It’s converted me to the idea that “gazpacho isn’t gazpacho” without a small measure of olive oil. I agree: olive oil adds a welcome mouthfeel and prevents the gazpacho from turning into a watery mess. Dip a slice of dry bread into gazpacho: heaven!
Do you have a favorite cantaloupe recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook! SUMMER EASY:
CANTALOUPE-TOMATO GAZPACHO
Time to table: 15 minutes or 12 hours
Makes 8 cups
-
LIQUIDS
- 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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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna