We all wish we could be at an Andalusian beach sipping on our favorite cold drink right now, but since we can’t, we have to bring Andalusia to our home.
To do it, you can enjoy a homemade cantaloupe gazpacho: a modern twist on the classic gazpacho.
In this article, we will show you everything you need to know about this Spanish soup recipe, plus some extra tips for storing and serving.
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Pssst…!!?? You can’t get enough of Gazpacho? Have a look at my other posts:
Background of the Dish
The Spanish cold soups where the fruit is the main ingredient, like the watermelon gazpacho or the cherry gazpacho, are the newest versions of the traditional gazpacho recipe.
In recent years, the cantaloupe gazpacho increased in popularity due to how easily it blends with savory ingredients, without losing the sweet touch.
With a perfect mix of cantaloupe melon, cucumber, bell pepper, onion, and olive oil, this Andalusian gazpacho will soon become your favorite.
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Things You’ll Need for Cantaloupe Gazpacho
To make the cantaloupe gazpacho you will need cucumber, bell pepper, onion, garlic, olive oil, and cantaloupe melon.
You will also need a food processor or blender to prepare this Spanish gazpacho.
Ingredients
- 1 large ripe cantaloupe
- 1 cucumber
- 1 red bell pepper
- 1 red onion
- 2 garlic cloves
- 2 tablespoons sherry vinegar
- 1/4 cup (60ml) extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Fresh mint leaves, for garnish
- Toasted bread croutons, for serving (optional)
How to Make Cantaloupe Gazpacho – Step by Step Guide
- To start making this cantaloupe gazpacho recipe you have to peel and cut the cantaloupe in half. Remove the seeds (discard them) and chop them into big chunks. Wash it with water to remove any dirt. Set aside.
- Then, clean and chop the bell pepper and remove the seeds (discard them). Also, wash, peel, and chop the cucumber and onion.
- After that, peel and mince the garlic cloves.
- Now grab a blender or food processor and combine the chopped and minced gazpacho ingredients. Blend until smooth and well combined.
- Then, add the sherry vinegar, olive oil, salt, black pepper, and cayenne pepper (if using). Blend again until all the ingredients are fully incorporated and the cantaloupe gazpacho has a smooth consistency.
- Taste the fruit and vegetable gazpacho and adjust the seasoning if needed. If you want the gazpacho to be more liquid then add 1/2 cup of water until you reach the desired consistency, for a thicker gazpacho add one slice of bread.
- For the next step in this melon gazpacho recipe, transfer the vegan gazpacho to a large bowl, cover it, and refrigerate for at least 2 hours, or until well chilled.
- Before serving the cantaloupe gazpacho, stir it well and pour it into individual bowls or glasses.
- Finally and as an optional step, you can garnish each portion with fresh mint leaves and, if desired, and serve it with toasted bread croutons on the side.
Substitution of Ingredients
If you want to make this cantaloupe gazpacho but you don’t have all of the ingredients don’t worry, there are a lot of replacements that you can make.
For example, if you don’t have some of the vegetables then you can add others that you have on hand, like carrots, zucchini, or different types of peppers.
You can also add 5 clean, peeled, and chopped tomatoes and you will have a perfect mix between cantaloupe gazpacho and Spanish cold tomato soup.
If you don’t have cantaloupe then you can use honeydew or watermelon as the main juicy fruit, though it would be more similar to the chilled watermelon soup or the honeydew gazpacho.
To add more creaminess to this gazpacho, you can do like the cucumber avocado gazpacho and add one avocado to the mix (if it is too thick you can make it more liquid with 1/2 cup of water).
Try other delicious fruit gazpacho recipes that are equally good as the cantaloupe one – peach gazpacho, blueberry cold soup or gazpacho de mango.
Tips on Serving Cantaloupe Gazpacho
We know that the cantaloupe gazpacho is mostly known as a Spanish summer soup, but if you can find cantaloupe then you can enjoy this dish all year round.
Besides that, you can serve the cantaloupe gazpacho as a main dish or as an appetizer, and it is perfect for lunch or dinner.
If you want to give a twist to this recipe, you can do like the bloody Mary gazpacho and serve this fruity cold soup as shots with a little vodka.
Lastly, you can serve it as tapas with other Spanish cold soups, like the salmorejo or the cold garlic soup, ajo blanco.
How to Store Cantaloupe Gazpacho
If you want to store this melon and cucumber gazpacho you can do it for up to 2 days in the fridge.
Just pour the cold Spanish soup into a covered container or bowl, better if it is covered with plastic wrap (so it doesn’t form a crust on top).
Once you are ready to eat the cantaloupe gazpacho you will stir it a bit and then you can take it to the table.
Recipe Card: Cantaloupe Gazpacho
Tasty Cantaloupe Gazpacho Recipe
We all wish we could be at an Andalusian beach sipping on our favorite cold drink right now, but since we can't, we have to bring Andalusia to our home.
To do it, you can enjoy a homemade cantaloupe gazpacho: a modern twist on the classic gazpacho.
In this article, we will show you everything you need to know about this recipe, plus some extra tips for storing and serving.
Ingredients
- 1 large ripe cantaloupe
- 1 cucumber
- 1 red bell pepper
- 1 red onion
- 2 garlic cloves
- 2 tablespoons sherry vinegar
- 1/4 cup (60ml) extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Fresh mint leaves, for garnish
- Toasted bread croutons, for serving (optional)
Instructions
- Peel and cut the cantaloupe in half. Remove the seeds (discard them) and chop them into big chunks. Wash it with water to remove any dirt. Set aside.
- Clean and chop the bell pepper and remove the seeds (discard them). Wash, peel, and chop the cucumber and onion.
- Peel and mince the garlic cloves.
- In a blender or food processor, combine the cantaloupe, cucumber, red bell pepper, red onion, and garlic cloves. Blend until smooth and well combined.
- Add the sherry vinegar, olive oil, salt, black pepper, and cayenne pepper (if using). Blend again until all the ingredients are fully incorporated and the gazpacho has a smooth consistency.
- Taste the melon gazpacho and adjust the seasoning if needed, adding more salt or vinegar according to your preference. If you want the gazpacho to be more liquid then add 1/2 cup of water until you reach the desired consistency.
- Transfer the cucumber melon gazpacho to a large bowl, cover it, and refrigerate for at least 2 hours, or until well chilled.
- Before serving, give the Andalusian gazpacho a good stir and pour it into individual bowls or glasses.
- As an optional step, you can garnish each portion with fresh mint leaves and, if desired, serve with toasted bread croutons on the side.
Notes
If you want to turn this into a cantaloupe tomato gazpacho just add 5 clean, peeled, and chopped tomatoes to the mix.
Although it is meant to be served as a Spanish chilled soup, you can serve it at room temperature if you don't have that much time.
Still, remember that the cooling process also gives more flavor to the cantaloupe gazpacho.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 143Total Fat 8.1gSaturated Fat 1.3gCholesterol 0mgSodium 412mgCarbohydrates 16gFiber 2.3gSugar 13gProtein 2g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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