Cantaloupe Gazpacho
Alright, I confess—I’ve been slacking. The Olympics totally took over my life! Between binge-watching events and catching two live games in London (my first Olympic experience ever!), cooking took a backseat. But what an experience—it was absolutely incredible!
Now that the excitement’s settled, I realise I need to dust off my apron and get back to blogging more regularly. Cooking (and sharing it) keeps me sane, and I’ve missed it.
A few days before the Olympics kicked off, we had a rare spell of proper warm weather—British summer at its finest! Naturally, I seized the moment and whipped up something light and refreshing: cantaloupe gazpacho. Let me tell you, it was everything I needed and more.
What’s Gazpacho?
If you’re not familiar, gazpacho is a chilled soup that hails from sunny southern Spain. It’s like summer in a bowl—cool, refreshing, and perfect for hot days. While the classic version is tomato-based, I decided to put a fruity twist on it with cantaloupe.
The Magic of Cantaloupe
Cantaloupe is one of my absolute favourite summer fruits. When choosing the perfect one, give the stem end a good sniff—if it smells sweet and fruity, you’ve got a winner. If there’s no scent, it’s not ripe yet (and no one likes a bland melon).
Hands down, the best cantaloupe I’ve ever had is the Charentais melon from France. It’s unbelievably sweet—like, melt-in-your-mouth sweet. While you can find Charentais melons here in the UK, they do come with a premium price tag. For this recipe, though, they’re worth every penny for their natural sweetness.
Can’t get your hands on a Charentais melon? No worries. A regular cantaloupe works just fine—just add a touch of sugar to bring out its sweetness if needed.
Let’s Talk Garnishes
I like to keep my gazpacho simple yet textured, so I garnished it with some chopped cucumber and cantaloupe. These little pops of freshness and crunch really elevate the dish. Feeling adventurous? Sprinkle on some crispy bacon bits for a salty, crunchy contrast—it’s an optional but totally delicious twist.
A British Summer Essential
Sure, the warm days were fleeting, and we’re back to our classic cloudy skies with sporadic rain. But hey, this cantaloupe gazpacho is the perfect pick-me-up. Whether it’s sunny or gloomy, it brings a little taste of summer to your day.
So, why not treat yourself to a bowl of chilled, fruity goodness? It’s simple to make, utterly refreshing, and just the thing to brighten up your week. 🌞🍈
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
1/2 garlic clove, roughly chopped
8 cherry tomatoes
1/3 cucumber, cut into cubes plus extra for garnishing
1 cantaloupe, cut into chunks
2 tbsp extra virgin olive oil
1 tsp lemon juice
salt and freshly ground black pepper
some bacon bits, for serving (optional)
Method:
1. Put the garlic, cherry tomatoes and cucumber in a food processor and blend until smooth. Pour into a bowl over muslin cloth, squeeze out the juice and discard the solid. Set aside.
2. Add the cantaloupe in the food processor, blend until smooth. Pour into a bowl, mix in olive oil, lemon juice and season with salt and pepper. Add the tomato and cucumber juice, stir to combine.
3. Put in the fridge to chill. To serve, divide equal portion into glass or small bowls, top with some chopped cucumber and cantaloupe and some bacon bits, if liked.
