Cantaloupe Gazpacho Serious Eats at Dorothy Maxwell blog

Cantaloupe Gazpacho Serious Eats. It’s the perfect mix of sweet and. It’s cold and refreshing, and right now cantaloupe is at its peak and so delicious! This unique recipe takes the traditional gazpacho to new heights by incorporating cantaloupe’s sweet and juicy essence as the main ingredient. Gazpacho is a classic favorite, but this cantaloupe gazpacho recipe provides an exciting twist for those looking to elevate their cold soup experience. Julia moskin learned to make this version when she was on a reporting trip in seville, spain, and it’s a purist. This gazpacho is hands down our most popular summer soup! “best” is a bold claim in a recipe title, but this gazpacho actually deserves it. Make a batch of cantaloupe gazpacho this summer to stay cool as a cucumber. 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. The key to this super fast gazpacho is layering and salting the vegetables.

This gazpacho is hands down our most popular summer soup! Make a batch of cantaloupe gazpacho this summer to stay cool as a cucumber. It’s cold and refreshing, and right now cantaloupe is at its peak and so delicious! This unique recipe takes the traditional gazpacho to new heights by incorporating cantaloupe’s sweet and juicy essence as the main ingredient. The key to this super fast gazpacho is layering and salting the vegetables. Gazpacho is a classic favorite, but this cantaloupe gazpacho recipe provides an exciting twist for those looking to elevate their cold soup experience. Julia moskin learned to make this version when she was on a reporting trip in seville, spain, and it’s a purist. 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. It’s the perfect mix of sweet and. “best” is a bold claim in a recipe title, but this gazpacho actually deserves it.

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Cantaloupe Gazpacho Serious Eats The key to this super fast gazpacho is layering and salting the vegetables. The key to this super fast gazpacho is layering and salting the vegetables. It’s cold and refreshing, and right now cantaloupe is at its peak and so delicious! This unique recipe takes the traditional gazpacho to new heights by incorporating cantaloupe’s sweet and juicy essence as the main ingredient. 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. Gazpacho is a classic favorite, but this cantaloupe gazpacho recipe provides an exciting twist for those looking to elevate their cold soup experience. This gazpacho is hands down our most popular summer soup! “best” is a bold claim in a recipe title, but this gazpacho actually deserves it. Make a batch of cantaloupe gazpacho this summer to stay cool as a cucumber. Julia moskin learned to make this version when she was on a reporting trip in seville, spain, and it’s a purist. It’s the perfect mix of sweet and.