CANTALOUPE GAZPACHO
Provided by Ryan Lowder
Categories Soup/Stew Appetizer Dessert Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Cantaloupe Mint Cucumber Summer Low Cholesterol Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 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.
CANTALOUPE GAZPACHO WITH CRISPED PROSCIUTTO RECIPE BY TASTY
Here's what you need: cantaloupe, cucumber, orange bell pepper, salt, red wine vinegar, olive oil, prosciutto, fresh basil, freshly cracked pepper
Provided by SpongeTowels
Categories Lunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees. On a parchment lined baking sheet, place your prosciutto slices in a single layer. Bake for 10 - 12 minutes, until the prosciutto crisps, then remove and set aside.
- In a blender, combine the cantaloupe, cucumber, bell pepper, salt, vinegar, and olive oil. Blend very well until extremely smooth. Strain into an air-tight container and allow to chill in the fridge for at least an hour (this can be made the day before serving as well).
- When ready to serve, portion the chilled soup evenly into bowls, then garnish with freshly picked basil, a few pieces of the crisped prosciutto, an extra drizzle of olive oil, and a fresh crack of black pepper. Enjoy!
Nutrition Facts : Calories 254 calories, Carbohydrate 16 grams, Fat 16 grams, Fiber 2 grams, Protein 11 grams, Sugar 13 grams
CANTALOUPE GAZPACHO SHOOTER
Steps:
- Preheat the oven to 375 degrees F.
- Peel, seed and cut the cantaloupe into large pieces. Puree the cantaloupe, lemon juice, sugar, and mint in a food processor. If mixture is too thick add clean filtered water.
- Put the prosciutto on nonstick baking sheet in 1 layer and bake or broil until crispy, about 5 to 10 minutes.
- Pour the melon mixture into shot glasses and top with a piece of prosciutto in each glass.
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