Tomato and Cantaloupe Gazpacho | Emma Claire's Kitchen

Emma Claire's Kitchen

Name: Tomato and Cantaloupe Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Spanish
Ingredients: Signature Farms Lemon Juice; Napoleon Co. Grille Garlic Cloves; Extra Large Organic Rpc Fg Green Bell Pepper; Organic Cucumber; Ciuti Extra Virgin Olive Oil; SIGNATURE SELECTS Vinegar, Red Wine; McCormick Gourmet™ Organic Basil Leaves; Morton Iodized Salt & Black Pepper; Cut Tuscan Cantaloupe; Organic Red Onion Bag; Organic Tomatoes On The Vine

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Tomato and Cantaloupe Gazpacho

Serves 415 mins prep0 mins cook

This Cantaloupe & Tomato Gazpacho is so fresh & perfect for this hot summer weather! Here’s the easy recipe. Make sure to save & share with your friends!

0 servings

What you need

tbsp extra-virgin olive oil

tbsp lemon juice

clove garlic clove

bell pepper

cucumber

tbsp red wine vinegar

bunch fresh basil leaves

tsp salt & pepper

cup cantaloupe

red onion

cup fresh tomatoes

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Instructions

1. Chop the tomatoes, cantaloupe, cucumber, red onion, and red bell pepper into small pieces.
2. In a blender or food processor, combine the chopped tomatoes, cantaloupe, cucumber, red onion, red bell pepper, and minced garlic.  Blend until smooth.
3. Add the olive oil, red wine vinegar, lemon juice, salt, and pepper to the blender. Blend again until everything is well combined and smooth. Adjust the seasoning to taste.
4. Transfer the gazpacho to a container and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Once chilled, stir the gazpacho and pour it into bowls. Garnish with fresh basil or mint leaves if desired.

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