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Categories:Viewed: 43 - Published at: 10 years ago
Ingredients
- 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
Method
- Puree 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.
