Filled with deliciously refreshing vegetables, this Cantaloupe Tomato Gazpacho makes for a perfect appetizer or light lunch when it's simply too hot to cook
Course Soup
Cuisine American
Prep Time 10 minutesminutes
Chill 3 hourshours
Total Time 10 minutesminutes
Servings 4
Calories 105kcal
Author Sonia! The Healthy Foodie
Ingredients
1/2large cantaloupepeeled and diced (about 500g of flesh)
Place all the ingredients in the blender (or food processor) and process on pulse until reduced to a puree. Transfer to a large bowl, cover and allow the soup to chill completely, at least 3 hours but preferably overnight.
At the moment of serving, drizzle with a little bit of extra-virgin olive oil and garnish as desired.