Best Cantaloupe Gazpacho Recipes

Cantaloupe Gazpacho image

Provided by Ryan Lowder

Yield Makes 6 servings

Number Of Ingredients 7

1 medium cantaloupe (peeled, seeded, chopped)
1 small cucumber (peeled, chopped)
2 tablespoons chopped red onion
2 teaspoons kosher salt
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
Thinly sliced fresh mint

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 With Crisped Prosciutto Recipe by Tasty image

Provided by SpongeTowels

Categories Lunch

Yield 4 servings

Number Of Ingredients 9

2 cups cantaloupe, peeled and cubed
1 cucumber, peeled and cubed
1 orange bell pepper, diced
1 ¼ teaspoons salt
1 teaspoon red wine vinegar
¼ cup olive oil, plus more for drizzling
1 ¼ cups prosciutto, thinly sliced
¼ bunch fresh basil, picked
freshly cracked pepper, for garnish

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!

Nutrition Facts : Calories 254 calories, Carbohydrate 16 grams, Fat 16 grams, Fiber 2 grams, Protein 11 grams, Sugar 13 grams

Cantaloupe Gazpacho Shooter image

Provided by Stuart O'Keeffe

Categories appetizer

Time 35m

Yield 12 servings

Number Of Ingredients 5

1 ripe cantaloupe
1 lemon, juiced
5 tablespoons granulated sugar
1 cup chopped fresh mint leaves
6 slices prosciutto ham, cut in 1/2 lengthwise

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.