Saturday, August 27, 2016

Refreshing Chilled Cantaloupe-Cucumber-Basil Gazpacho

It felt great to get back to posting new recipes, so lets keep the momentum going!  Today I took an hour long walk with Penelope in some muggy, 90 degree weather.  I was sweaty, hungry and parched.  I thought of everything that I had in the "plantry" and in the refrigerator, but nothing seemed light enough and/or refreshing.




I love healthy, bright chilled gazpacho in this kind of weather, but I was also out of tomatoes, and to be honest, I kind of pooped myself out on all the traditional gazpacho I have made this summer.  Then, I came up with a great new recipe.  I remember once in Madison, a place had a green grape gazpacho.  I thought of what fruit I had, and thought that lovely, juicy cantaloupe would be perfect!







Not only was this tasty, refreshing and uplifting but it also literally took minutes to make!  Can't complain about that when you are hungry, hot and tired!  The soup is both sweet and savory and the squeeze of lime at the end really brightens up the dish!  This is also baby approved (although this baby seems to eat everything)!  You can even serve this in shooters for a great party appetizer!


Refreshing Chilled Cantalope-Cucumber-Basil Gazpacho


Ingredients/Directions (serves 4):

1 cantaloupe, seeds removed and chopped
1 cucumber, cut into large pieces (save a few slices for garnish)
1 handful fresh basil
pinch of salt
pinch of garlic powder
1 lime, sliced

Place all the ingredients (except for cucumber slices) in blender and blend until smooth.  Serve immediately or refrigerate until ready to eat.  Squeeze a piece in lime in each bowl or glass and garnish with cucumber.  YUM!







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