Cantaloupe Gazpacho

Cantaloupe Gazpacho

What You Will Need:

1 medium cantaloupe, about 3 ½ lbs

1 small cucumber

1/3 cup water

2 Tbsp diced shallot

2 tsp salt, or to taste

1/2 cup Patricia & Paul EVOO

3 Tbsp Patricia & Paul White Balsamic Vinegar, divided, such as Pineapple, Honey Ginger, or Peach

Black pepper, to taste

Fresh mint or basil leaves, thinly sliced, for garnish

Halve the melon, scoop out and discard the seeds. Slice the melon from the rind, and then cut the fruit into chunks.

Peel the cucumber, slice in half lengthwise and scoop out the seeds. Chop the cucumber into chunks.

To a blender or food processor, add the melon, cucumber, water, shallot and salt. With the blender running, pour in the olive oil. Blend until the mixture is smooth or until you reach your desired consistency.

Pour gazpacho into 4 to 6 soup bowls. Season each dish with salt and pepper, drizzle with white balsamic and garnish with ribbons of mint or basil. Enjoy chilled.