Oh my, this is sooooo goooood!!!!! We absolutely nailed this one. You have to try it while cantaloupes are still abundant and ripe!
I have been wanting to make this for a while. I love cold soups in the summertime and cantaloupes can be found everywhere. I really enjoy watermelon gazpacho but had never tried cantaloupe gazpacho. I had seen numerous recipes for cantaloupe gazpacho and some sounded good whereas others sounded just so-so. Regardless, I was intrigued by the concept of cantaloupe gazpacho. As such, it was fairly high on the list of recipes to try. As it happened, when we were at the farmers market last weekend one of the vendors had some incredibly fresh cantaloupe. So, we bought a couple. One was designated for this soup. The second is because Baby Lady wants a cantaloupe sorbet but that is for another post. 😉
Back to this gazpacho…This is a wonderful cold soup. In fact, this is one of the best dishes we have made in a long time. Everything in this soup is in perfect balance and it’s perfect for the summer. There is a creamy sweetness from the cantaloupe, a slight tang and freshness from the lemon, saltiness, crunchiness and zestiness from the relish with a just little kiss of back end heat, savory crunchiness from the fried prosciutto and bright freshness from the mint. It’s absolutely amazing and is perfect for a lite lunch with a nice finger sandwich or even a side salad. Baby Lady & I were absolutely blown away at the flavors and balance of this soup and I hardly ever say that. This makes 6 servings 1-1/2 cups each. You need to make this quick while you can and ripe cantaloupes are readily available. You will regret it if you don’t. This really is that good and this is what we did.
For the Soup
- 1 cantaloupe, peeled, seeded and chopped (roughly 7 cups)
- 1 cup English cucumber, peeled, seeded and chopped
- 2 Tbsp shallots, diced
- 3 lemons, juiced (roughly 5 Tbsp)
- 1/2 tsp sea salt
For the Relish
- 1 jalapeño (mild), diced
- 1/2 cup English cucumber, peeled, seeded, small dice
- 1/2 lemon, juiced (roughly 2-1/2 tsp)
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
For the Garnish
- 2 oz prosciutto, diced and fried for garnish
- fresh mint, chiffonade, for garnish
Sorry there is no ingredient photo but this was one of those recipes that we created as we went along. 😮
First, make the relish you are going to use as garnish. Start by adding the cucumber to a small mixing bowl,
followed by jalapeño
Now, add sea salt
and lemon juice.
Toss to incorporate.
Set aside for 30 minutes.
Add chopped prosciutto to a saute pan
Fry the prosciutto until crispy
Remove from pan and set aside until ready to serve.
Now, make the soup by placing the cantaloupe into a food processor or blender (I prefer my Vitamix).
Add the 1 cup chopped cucumber and 2 Tbsp shallots,
Place in the fridge and chill for 30 minutes
Pour the soup into a bowl
add a spoon of the relish in the middle of the bowl
Sprinkle with chopped prosciutto
Finish with the mint
Serve & enjoy! We did and we will definitely make this again and again.