Cantaloupe Gazpacho

Say yes to cold soup, don’t be shy! Think of it as a savory smoothie, nourishing and surprisingly filling without the sugar hit. A classic tomato gazpacho is always refreshing but I like to get a little more creative with ingredients. That doesn’t mean complicated…just something different. Dive in!

Makes 2 bowls or 4 cups

Ingredients

1 slice bread, any bread (I use the end of a loaf that no one eats)

1/2 c. Water

4 inches of cucumber, sliced

1/4 brown onion, sliced

1 c. Yellow or orange colored tomatoes, roughly chopped

1/2 a cantaloupe, diced

Small handful cilantro (coriander)

Drizzle of good olive oil

Splash of sherry vinegar (or red wine vinegar)

Juice of 1 lime

Sea salt and pepper to taste

8 ice cubes

1 tsp oil

4 slices thinly sliced ham (prosciutto works too), torn in pieces

1 Tbsp chives, minced

1/ In a bowl, soak the bread in the water. Set aside. Place the cucumber, onion, tomatoes, cantaloupe, cilantro, olive oil, vinegar, lime juice, salt and pepper into a high powered blender. Add in the soggy bread and it’s water and blend on high for 1 minute or till completely smooth.

2/ Taste the gazpacho and adjust flavor (if needed add more salt, pepper, vinegar or lime). Decanter into a large pouring container and stir in ice cubes. Place in freezer. *If serving later, cover and place in fridge till needed, up to 3 hours.

3/ Meanwhile, in a small skillet, heat oil on high and fry the ham till crispy and slightly blackened. Pour chilled gazpacho into bowls or cups and top with ham and chives. Serve immediately.