New Roots Organics
Organic Recipes > Appetizer > Cantaloupe Gazpacho



Cantaloupe Gazpacho (Serves 4-6)
courtesy of Ryan Lowder, The Copper Onion

A freshing way to enjoy the local melon and cucumber in your summer bin!

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
  1. Purée 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.






 
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Site of the Week
Girl Meets dirt uses the highest quality, locally sourced, organic fruit, unrefined organic cane sugar, a squeeze of organic lemon, and classically prepares the preserves by hand in seasoned copper pans in their Orcas Island Kitchen! They don't use commercial pectin either, instead they rely on time and concentration for set. https://www.girlmeetsdirt.com