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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ryan Lowder, The Copper Onion, Salt Lake City: The cantaloupes we get here are really sweet, so we counter that with savory flavors. 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 |
Directions:
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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