Best 4 Cantaloupe Gazpacho Recipes

MELON GAZPACHO WITH HAM CROSTINI

Steps:

• Preheat a grill or grill pan to medium. Place 4 soup bowls in the freezer. Thread the chile and garlic on a skewer. Brush the chile-garlic skewer, bell pepper and onion with 1 tablespoon olive oil. Grill until well marked, about 4 minutes per side. Add the bread halfway through and grill until toasted, about 2 minutes per side.
• Transfer the grilled bell pepper, onion, chile and garlic to a blender. Add 6 cups cantaloupe, the vinegar and 2 tablespoons olive oil. Puree until smooth; season with salt and pepper. Transfer the soup to a medium bowl set inside a large bowl of ice to chill. Refrigerate, stirring occasionally, until cold, at least 10 minutes.
• While the soup chills, spread the aïoli on the grilled bread and top with the ham. Finely dice the remaining 1 cup cantaloupe. Serve the soup in the chilled bowls and top with the diced cantaloupe, parsley and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Serve with the ham crostini.

CANTALOUPE GAZPACHO

Steps:

• Purée 1 medium cantaloupe (peeled, seeded, chopped), 1 small cucumber (peeled, chopped), 2 tablespoons chopped red onion, 2 teaspoons kosher salt, and 1/3 cup water in a blender until smooth. With motor running, drizzle in 1/2 cup extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Serve gazpacho chilled, topped with thinly sliced fresh mint.

CANTALOUPE GAZPACHO SHOOTER

Steps:

• Preheat the oven to 375 degrees F.
• Peel, seed and cut the cantaloupe into large pieces. Puree the cantaloupe, lemon juice, sugar, and mint in a food processor. If mixture is too thick add clean filtered water.
• Put the prosciutto on nonstick baking sheet in 1 layer and bake or broil until crispy, about 5 to 10 minutes.
• Pour the melon mixture into shot glasses and top with a piece of prosciutto in each glass.

CANTALOUPE GAZPACHO WITH CRISPED PROSCIUTTO RECIPE BY TASTY

Steps:

• Preheat your oven to 400 degrees. On a parchment lined baking sheet, place your prosciutto slices in a single layer. Bake for 10 - 12 minutes, until the prosciutto crisps, then remove and set aside.
• In a blender, combine the cantaloupe, cucumber, bell pepper, salt, vinegar, and olive oil. Blend very well until extremely smooth. Strain into an air-tight container and allow to chill in the fridge for at least an hour (this can be made the day before serving as well).
• When ready to serve, portion the chilled soup evenly into bowls, then garnish with freshly picked basil, a few pieces of the crisped prosciutto, an extra drizzle of olive oil, and a fresh crack of black pepper. Enjoy!