This fresh, healthy, gluten-free cantaloupe gazpacho is the perfect warm weather soup!
I can’t believe May is almost half over! Where has the time gone? I recently went to Old Navy to buy Owen some new pants (all of a sudden like 75% of his pants are too small and fit him like capris, it’s ridiculous), but they didn’t have any in stock. They’ve completely moved on to shorts.
Another way I know summer is almost here: I’ve had a crazy, can’t-be-denied craving for gazpacho.
The first time I had gazpacho was the summer after my sophomore year of college. I was trying to lose the freshman 15, and my mom and I got really into this Weight Watchers cookbook with a recipe in it that called for copious amounts of V8 juice, chopped green bell peppers, and Tabasco sauce. Authentic? Not so much. But at the time we were totally obsessed with it. I had a job that summer painting the trim of houses (all day on a ladder under the blazing sun, it was probably the worst job I’ve ever had), and I remember packing the gazpacho in a Tupperware container for lunch. Eating it in the car with the AC and Ani DiFranco blasting was the highlight of my day.
I don’t think I had great, classic gazpacho until I was living in Brooklyn and my friends Sarah and Robbie served it at a dinner party. I still love their recipe so much I have it bookmarked in my Gmail, and last year I adapted it with watermelon.
This time I thought, why not make a 100% cantaloupe version? And since everyone knows cantaloupe and prosciutto are BFFs, I couldn’t resist making some crunchy, salty prosciutto crisps to garnish it with.
My parents have an apartment in New York, so they visit us a lot. My mom will often spend Fridays with Owen. I wish they were here this weekend, in large part because I know she would love this gazpacho so much! It’s like lightyears better than our old 90’s version. The flavor is juicy, fresh, and light, and the balance between the sweet melon, tangy yogurt, and acidic sherry vinegar is perfect.
All you need to turn this gazpacho into the ultimate summer meal is some crusty bread, a hunk of good cheese, and any leftover prosciutto that you didn’t use for the crisps.
Mom: you might miss out on this batch, but don’t worry! Once again, I am completely obsessed with gazpacho. I will be making it on repeat all summer long.
- 1 medium cantaloupe (about 2 1/2 - 3 pounds), peeled, seeded, and chopped
- 1 medium cucumber, peeled, seeded, and chopped
- 2 tablespoons minced shallots
- 1 teaspoon kosher salt
- 2/3 cup plain nonfat yogurt (not Greek yogurt)
- 2 tablespoons sherry vinegar
- 1/2 cup extra virgin olive oil
- Extra diced cucumber, cantaloupe, chopped fresh herbs, and olive oil, for serving (optional)
- 4-6 slices prosciutto
- To make the gazpacho, in a blender, combine the cantaloupe, cucumber, shallots, salt, and 1/3 cup of water. Puree until smooth (blender will be very full). Transfer half of cantaloupe mixture to a large bowl. Add the yogurt and sherry vinegar to the remaining cantaloupe mixture in the blender and puree until smooth. With the motor running, slowing pour in the olive oil and blend until creamy and very smooth. Pour into the bowl with the rest of the cantaloupe mixture and stir to combine. Chill in the refrigerator until ready to serve.
- To make the crispy prosciutto, preheat the oven to 425°F. Place a wire rack on a large baking sheet. (Alternatively, if you don't have a rack, you can roast the prosciutto on a parchment-lined baking sheet.) Arrange the prosciutto slices in a single layer on the rack and roast until crisp, 6 to 8 minutes.