Gazpacho de Melon

Nutrition · per serving

Steps

1. 1

   Prepare the produce: peel, seed, and cube the cantaloupe; peel and roughly chop the cucumber; and pick the mint leaves. Using very cold melon and cucumber helps the soup stay refreshing without needing a long chill.

   500 g cantaloupe, peeled, seeded, and cut into cubes200 g cucumber, peeled and roughly chopped10 g fresh mint leaves
2. 2

   Blend the soup: add the cantaloupe, cucumber, mint leaves, sherry vinegar, olive oil, cold water, ice cubes, salt, and black pepper to a blender. Blend on high for 45-60 seconds until completely smooth and lightly frothy. If needed, stop once to scrape down the sides so no mint pieces remain.

   500 g cantaloupe, peeled, seeded, and cut into cubes200 g cucumber, peeled and roughly chopped10 g fresh mint leaves15 ml sherry vinegar30 ml extra-virgin olive oil120 ml cold water60 g ice cubes4 g fine sea salt1 g black pepper
3. 3

   Taste and adjust the balance. The finished gazpacho should be silky, cold, and bright, with sweetness from the melon and a gentle sharpness from the vinegar. Add a splash more cold water only if you want a thinner texture.

4. 4

   Pour into 2 chilled bowls or glasses. Finish each portion with the sliced mint and a light drizzle of olive oil, then serve immediately.

   2 g fresh mint leaves, thinly sliced5 ml extra-virgin olive oil

Origin & History

Gazpacho evolved in southern Spain as a refreshing cold soup suited to hot weather, most famously in Andalusia. While the classic version is tomato-based, modern Spanish home cooks often prepare fruit variations such as melon gazpacho, which highlight the region's love of chilled summer soups and sweet-savory contrasts.