We meant to make honeydew gazpacho, but we think this actually may be cantaloupe gazpacho. The exterior of the melon certainly looked distinctly honeydew-like, but the inside looks and tastes like cantaloupe, so we’re just acting like that’s what we meant to make all along. This is great served alongside fish tacos…
We found the basis for this no-cook recipe in the Whole Foods app.
Put 3 T minced red onion and 2 T sherry vinegar in a small bowl and let sit for 15 minutes.
In a blender, puree 1 cantaloupe (or honeydew) melon, 1 peeled cucumber, the onion-sherry mixture, and a pinch of salt. Serve in 4 bowls with a dollop of greek yogurt.
Ingredients
- 3 T minced red onion
- 2 T sherry vinegar
- 1 cantaloupe (or honeydew)
- 1 peeled cucumber
- salt
- greek yogurt for garnish if you’d like
Related articles
- Farm-to-Bakery: July 18 (caketalkblog.com)
- andalusian gazpacho (daisysworld.net)
Seattle Foodshed 
Thanks for this! I once had an amazing cantaloupe soup in a restaurant in NYC and have not been able to replicate. They put a honeydew swirl into the cantaloupe and it was fantastic (and looked pretty too!). Going to give your version a try! 🙂
A honeydew swirl is genius! Going to do that next time.