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Tastes From Home

Cantelope & Nectarine Gazpacho

Cantelope & Nectarine Gazpacho

When it’s hot we all just need to press pause and chill. While there’s nothing more refreshing than a plunge into a cool pool, sometimes we need sustenance too! And that’s where this Summer Fruit Gazpacho comes in!

This cold soup is the perfect bite for midsummer hot days. It’s light, bright, enlivening and the best part, you’ll have it whipped up and ready for eating in less than 15 minutes!  

Makes about 4 servings.

INGREDIENTS

1/2 medium cantaloupe, peeled seeded & chopped
4 Persian cucumbers, chopped
2 green onions, chopped
2 ripe white or yellow nectarines, peeled & chopped
1/4 cup red pepper, seeded and chopped
1/4 cup water
1/4 cup fresh citrus juice - lime, lemon, orange, or a combo
1 teaspoon sea salt (we LUV to use Sleepers Rose Mountain!)
1/4 teaspoon or more chili flakes to suit your taste
2 tablespoons olive oil (+ a little extra for finishing)

 

DIRECTIONS

  1. In a food processor or high-speed blender, puree cantaloupe, nectarine, cucumber, red pepper, green onion, water, citrus juice and salt until smooth. With the motor running, add in ½ cup olive oil. Chill for at least 1 hour before serving.
  2. To serve, ladle ½ to 1 cup of the soup into individual chilled cups or bowls. Feel free to garnish with reckless abandon utilizing nectarine, avocado, citrus slice, fresh mint leaves, dollop of sour cream, greek yogurt or a drizzle of creme fraiche. 

EXTRA CREDIT

Got a chili-infused olive oil to use for the final drizzle? It adds a delicious additional kick!

Grab a few shot glasses and serve the soup as a mini appetizer, or chilled shooter for about 8 guests.

Enjoy!

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©2023 Sleepers Gourmet


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