Cantaloupe Gazpacho Recipes

MELON GAZPACHO WITH HAM CROSTINI

Melon Gazpacho with Ham Crostini image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 to 1 serrano chile pepper, halved lengthwise and seeded
1 large clove garlic
1 yellow or orange bell pepper, sliced into 1/4-inch-thick rounds
1/2 sweet onion, sliced into 1/4-inch-thick rounds
1/4 cup extra-virgin olive oil
1/2 baguette, cut into 8 slices
7 cups cantaloupe chunks
1/4 cup white balsamic vinegar
Kosher salt and freshly ground pepper
1/4 cup jarred aïoli or mayonnaise
2 ounces thinly sliced serrano ham or prosciutto
1/4 cup chopped fresh parsley

Steps:

Preheat a grill or grill pan to medium. Place 4 soup bowls in the freezer. Thread the chile and garlic on a skewer. Brush the chile-garlic skewer, bell pepper and onion with 1 tablespoon olive oil. Grill until well marked, about 4 minutes per side. Add the bread halfway through and grill until toasted, about 2 minutes per side.
Transfer the grilled bell pepper, onion, chile and garlic to a blender. Add 6 cups cantaloupe, the vinegar and 2 tablespoons olive oil. Puree until smooth; season with salt and pepper. Transfer the soup to a medium bowl set inside a large bowl of ice to chill. Refrigerate, stirring occasionally, until cold, at least 10 minutes.
While the soup chills, spread the aïoli on the grilled bread and top with the ham. Finely dice the remaining 1 cup cantaloupe. Serve the soup in the chilled bowls and top with the diced cantaloupe, parsley and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Serve with the ham crostini.

Nutrition Facts : Calories 460, Fat 26 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 755 milligrams, Carbohydrate 50 grams, Fiber 4 grams, Protein 11 grams, Sugar 24 grams

CANTALOUPE GAZPACHO

Cantaloupe Gazpacho image

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

Ingredients

1 medium cantaloupe (peeled, seeded, chopped)
1 small cucumber (peeled, chopped)
2 tablespoons chopped red onion
2 teaspoons kosher salt
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
Thinly sliced fresh mint

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 SHOOTER

Cantaloupe Gazpacho Shooter image

Provided by Stuart O'Keeffe

Categories appetizer

Time 35m

Yield 12 servings

Number Of Ingredients 5

Ingredients

1 ripe cantaloupe
1 lemon, juiced
5 tablespoons granulated sugar
1 cup chopped fresh mint leaves
6 slices prosciutto ham, cut in 1/2 lengthwise

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.

CANTALOUPE GAZPACHO WITH CRISPED PROSCIUTTO RECIPE BY TASTY

Cantaloupe Gazpacho With Crisped Prosciutto Recipe by Tasty image

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

Ingredients

2 cups cantaloupe, peeled and cubed
1 cucumber, peeled and cubed
1 orange bell pepper, diced
1 ¼ teaspoons salt
1 teaspoon red wine vinegar
¼ cup olive oil, plus more for drizzling
1 ¼ cups prosciutto, thinly sliced
¼ bunch fresh basil, picked
freshly cracked pepper, for garnish

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

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