Cantaloupe Gazpacho

5 days ago 6

Democracy Dies successful Darkness

3.8 (62)

By Aaron Hutcherson

A bright, savory and somewhat saccharine cantaloupe gazpacho is the cleanable instauration for luscious olive lipid whipped pick and crispy, salty prosciutto. It’s a modern update connected the classical Italian appetizer of cantaloupe wrapped successful prosciutto, and the quality of the crockery is that it tin beryllium made adjacent with less-than-ripe fruit. The gazpacho makes a large summertime appetizer oregon airy meal, with immoderate crusty breadstuff connected the side.

From unit writer Aaron Hutcherson.

Ingredients

measuring cup

Servings: 4-6 (makes astir 7 cups)

For the gazpacho

1 cantaloupe (4 to 5 pounds), halved, seeded and rind removed, chopped into chunks
2 mini cucumbers, chopped into chunks
1 orangish doorbell pepper, seeded and chopped into chunks
1 ail clove, minced oregon finely grated
1/4 cupful extra-virgin olive oil
1/4 cupful water
2 tablespoons sherry vinegar, positive much arsenic needed
1/2 spoon good salt, positive much arsenic needed
1 tablespoonful chromatic (optional)

For the crispy prosciutto

1 tablespoonful extra-virgin olive oil
2 ounces sliced prosciutto (it’s good if it tears)

For the olive lipid whipped cream

1 cupful dense cream
2 tablespoons extra-virgin olive oil
Pinch good salt

Nutritional Facts

Per serving (about 1 cupful gazpacho, 1/3 cupful whipped pick and immoderate of the crispy prosciutto), based connected 6

Calories
390
Fat
31 g
Saturated Fat
12 g
Carbohydrates
30 g
Sodium
521 mg
Cholesterol
62 mg
Protein
5 g
Fiber
3 g
Sugar
28 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From unit writer Aaron Hutcherson.

Tested by Aaron Hutcherson.

Published June 17, 2025

Updated March 18, 2026