Cantaloupe Gazpacho
Inspired by Chef Jose Vela
Servings
3-4
Servings
3-4
Ingredients
2
persian cucumbers
2
cups precut cantaloupe
4
roma tomatoes
1
red bell pepper
1
yellow bell pepper
1
clove garlic
1
tablespoon
olive oil
1
tablespoon
sherry vinegar
salt and pepper
to taste
Instructions
Cut up all ingredients into small pieces, a rough chop
Pulse all fruit and veggies in a food processor. I suppose a vitamix would work well too.
While blending, slowly pour the olive oil and sherry until blended well.
Add salt and pepper to taste.
Once finished, taste to double check the flavor. It may need a bit more sherry vinegar.
Bon Appetit!
Recipe Notes
*Feel free to take out a veggie if you’re sensitive to it. I tend to go light on the red pepper.