Emma Claire's Kitchen

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.