a tale of 2 gazpachos

My Cantaloupe Gazpacho

Eatery's Cantaloupe Gazpacho

Dear Foodiez:

I’m obsessed w. gazpacho!  I love soup in general, so I love a cool soup in the warm months.  It’s one of my favorite things to eat in the spring and summer!  The bright fresh flavor, the bite of jalapeno, the cool refreshing sensation!  I love, love, love it.

I became truly inspired to make gazpacho this past weekend.  A weekend in NYC with 90 degree temps and humidity made ordering Cantaloupe Gazpacho almost requisite.  Eatery served up a cantaloupe gazpacho, their version was bright with a sweet freshness brought about by the cantaloupe.  I know it sounds wierd fruit and vegetables – but I swear to you FOODIEZ – it works!!

I’ve been wanting to try my hand at gazpacho, as much as I love it, I’ve never made it!  Well, Robby H came over for dinner, so I used it as an excuse to test a recipe on him!  You can see in the picture Eatery’s Cantaloupe Gazpacho has an orangey/yellow hue to it while mine has more of deeper red.

There’s a reason – a rookie mistake – a bad ratio of tomatoes to cantaloupe.  Next time, more cantaloupe.  Live, learn, eat!  That’s my motto!  My recipe after the JUMP!!Cantaloupe Gazpacho

1 Hot House Cucumber – chopped
1 Yellow Bell Pepper – chopped
1 Medium Red Onion – chopped
2 Medium Ripe Cantaloupes or 1 large Cantaloupe – de-seeded and peeled
4 Vine Ripened Tomatoes – Chopped
2 cloves of garlic
1 TSP of minced jalapeno
1 TBS of salt
1 TSP ground black pepper

Add the Cucumber, Bell Pepper, Garlic, Onion, Jalapeno, Salt & Pepper in the food processor and pure’.
Next, add in the cantaloupe and pure’.
Next, add in the tomatoes one by one until you get the desired level of tomato flavor and color.  4 Medium should do the trick.
Serve chilled!

I had this recipe tasted tested by 4 people.  The responses were: “This is amazing!”, “It’s very good!”, “Your gazpacho is bangin’”, “Bar, seriously, super good!”

Trust …the nosh guy… won’t steer you wrong!  FYI – I liked mine better!