Quick Summer Gazpacho
A cool, refreshing and tasty soup
In Portugal and Spain gazpacho is a mainstay in the summer months to stave off the heat.
Classically made with tomato, gazpacho is a refreshing blend of fruits, vegetables, herbs, vinegar (usually sherry) and extra virgin olive oil.
Day old bread is commonly used during the blending process as a thickener to adjust the consistency and the final result should be a smooth and pourable purée that is many times garnished with finely diced ingredients that are in the soup.
I love the classic tomato gazpacho, also watermelon and white gazpacho; made with green grapes, almond and cucumbers.
Today since this is a quick recipe, here’s a quick post on making a wonderful tasty gazpacho at home to beat the heat.
Gazpacho is also perfect for backyard cookouts or dinner parties since you can serve in small bowls or even in shot glasses as a canapé for guests.
Canteloupe Gazpacho
Gazpacho tastes best when it is thoroughly chilled, the day of. You can keep for up to 3 days in the fridge but make sure to taste and adjust seasonings if necessary.
This gazpacho is bread-less so omit croutons for gluten-free.
You can make delicious croutons easily by cubing day old bread (no crust), heating EVOO in a saute pan over medium heat with garlic, thyme and rosemary. Once the aromatics are sizzling and toasting remove them; add the cubed bread and pan fry until golden. Remove and let cool; they will become crunchy.
Ingredients
1 large ripe cantaloupe
1 hot house cucumber, peeled, seeded and chopped
1 medium red bell pepper, stemmed, seeded and coarsely chopped
1 small red onion, peeled and coarsely chopped
2 medium garlic cloves, minced
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
2 tsp sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
Small fresh mint leaves, for garnish
Toasted bread croutons, for serving (optional)
Method
Cut the cantaloupe in half and remove the seeds with a spoon (discard them). Cut into quarters and remove the skin using a sharp knife and chop into big chunks. Set aside.
In a blender or food processor (I prefer blender), combine the cantaloupe, cucumber, red bell pepper, red onion, and garlic cloves. Blend until smooth and well combined.
Add the sherry vinegar, salt, black pepper, and cayenne pepper . Blend again until all the ingredients are fully incorporated and the gazpacho has a smooth consistency; whisk in the EVOO until mixture is uniform and homogeneous.
Taste the melon gazpacho and adjust the seasoning if needed, adding more salt or vinegar according to your preference. If you want the gazpacho to be more loose then add 1/2 cup of water until you reach the desired consistency.
Transfer the gazpacho to a large bowl, cover it, and refrigerate for at least 2 hours, or until well chilled.
Before serving give the gazpacho a good stir and pour it into individual bowls or glasses.
Garnish each portion with freshly torn mint leaves, a drizzle of good EVOO and toasted bread croutons scattered on top just before serving.
Try this chilled summer soup to break any monotonous cooking routine; your taste buds will thank you! 😉
Stay tuned for more recipes and French Travel notes/pics.
My favorite soup