A refreshing light summer lunch or a nice addition to a summer brunch.
1 ripe Tuscan cantaloupe, peeled, seeded and chopped into 1" pieces
2 ripe yellow peaches, chopped
2 tablespoons chopped red onion or shallot
1/2 English hothouse cucumber, peeled, seeded and chopped
1 to 2 teaspoons salt and freshly ground pepper
1/3 cup water (as needed)
1/2 cup extra-virgin olive oil
fresh mint leaves
Puree cantaloupe, yellow peaches, red onion, and salt in a blender until smooth. Add a bit of water if the gazpacho is too thick for your taste. Slowly add the olive oil and season with freshly ground pepper and additional salt as needed. Serve chilled gazpacho topped with thinly sliced mint leaves.
Inspired by Cantaloupe Gazpacho - Bon Appetit July 2013