Stayin' Cool: Cantaloupe-Tomato Gazpacho

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.)

Cantaloupe-Tomato Gazpacho
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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.

ALANNA’s TIPS Gazpacho is a ‘concept’ recipe so feel to add and subtract or substitute ingredients as you see fit. To retain the pretty color, try to keep the ingredient color in the warm red, orange and yellow colors. 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!
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite cantaloupe recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via 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!


Hands-on time: 15 minutes
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
  • 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!

NUTRITION ESTIMATE Per Cup: 92 Calories; 4g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 30mg Sodium; 14g Carb; 2g Fiber; 11g Sugar; 2g Protein; Weight Watchers Old Points 2, PointsPlus 3
Adapted from my 2006 recipe for the all-tomato Tomato Gazpacho on A Veggie Venture.

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© Copyright 2011 Kitchen Parade

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. This gazpacho sounds so refreshing. I make a skinny one chock-full of tomatoes, cucumbers and sweet peppers but I love your addition of cantaloupe. Looks yummy!

  2. Your gazpacho sounds so light and refreshing! I love the addition of the melon to add just a touch of natural sweetness. I'll have to give that a try next time I make mine.


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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