Tomato and Cantaloupe Gazpacho

Enjoy this twist on the traditional Spanish soup featuring tomato and cantaloupe.

Bright bowl of gazpacho sits on a wooden serving platter with lemons and tomatoes scattered around it
Photo by Vivian Wheeler

Recipe courtesy Drake Tillman

2 large tomatoes or 2 cups cherry tomatoes
1 cup melon puree (cucumber can be used as a substitute)
2 tablespoons chopped white onion
2 tablespoons olive oil
¼ cup lemon juice
2 tablespoons chopped basil, plus extra
Salt to taste

To prepare
Bring a small pot of water to boil. Cut a small “x” in the bottom of each tomato. Prepare an ice bath and set aside. When water reaches a heavy simmer, place tomatoes in water for 1 to 2 minutes. Remove tomatoes from water and shock them in ice bath. Once tomatoes have cooled, peel the skins. Slice tomatoes in half and remove the seeds. Blend tomato flesh, onions, melon puree, olive oil and lemon juice until smooth. (Add a splash of water if mixture is too thick.) Season gazpacho with salt to taste and stir in chopped basil. Garnish with more basil. 

Serves 2