Cantaloupe Gazpacho

When the heat is relentless and the idea of turning on the stove feels impossible, this melon gazpacho is exactly what you want. It’s cool, vibrant, and comes together in minutes—just a quick blend of ripe, in-season produce and pantry staples. The combination of sweet melon and juicy tomatoes creates a beautifully balanced base, while cucumber, bell pepper, and herbs keep things crisp and refreshing. If you can get your hands on a Charentais melon—an intensely sweet, aromatic French cantaloupe—it’s absolutely worth it. But feel free to mix and match with watermelon or honeydew, and choose your supporting ingredients to match. This is summer eating at its easiest and brightest.

Ingredients
1 pound (450 g) cantaloupe- ideally the charentais variety if you can find it (or try it with watermelon or honeydew)
1 pound (450 g) tomato (choose the same color as the melon)
11 ounces (310 g) peeled cucumber
1 bell pepper (same color as the melon and tomato)
1 green onion
1/4 cup (10 g) fresh basil or mint
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) sherry vinegar

Optional- drizzle of herb infused olive oil for garnish

Instructions
Cut the melon, tomato, cucumber, bell pepper, and green onion into chunks. Add them to a high-speed blender along with the fresh herbs, olive oil, and sherry vinegar. Blend on high until completely smooth.

For an ultra-smooth texture, strain the gazpacho through a fine mesh sieve, pressing with a spoon to extract as much liquid as possible. Chill before serving.