Gazpacho Recipe with Cantaloupe and Sweet Corn
This Gazpacho Recipe with Cantaloupe and Sweetcorn is SO refreshing on hot summer days! The cantaloupe’s beautiful bright hue and subtle sweetness perfectly balances this cool, savory soup.
Servings: 8
Ingredients
- 3 corn ears, husks removed and kernels cut from cob
- 2 shallot cloves, peeled and roughly chopped
- 1 tablespoon avocado oil
- ½ yellow bell pepper, ribs and seeds removed, roughly chopped; plus 2 Tablespoons finely diced and reserved for garnish
- 1 small cantaloupe skin and seeds removed, roughly chopped; plus 2 tablespoons finely diced and reserved for garnish
- 2 red or yellow tomatoes core and seeds removed, roughly chopped; plus 2 tablespoons finely diced and reserved for garnish or thinly slice cherry tomatoes.
- ¼ cup extra virgin olive oil
- 1 Fresno or red jalapeño, pepper, core and seeds removed, small dice (optional)
- 2 Teaspoons chopped fresh cilantro or mint, (optional)
- Lime juice to taste
Instructions
- In a small Dutch oven or skillet, cook the shallots and corn kernels in avocado oil over medium heat. Add ½ teaspoon of salt, ¼ teaspoon fresh ground pepper and stir frequently until the corn has softened and the shallots are translucent. If the corn begins popping – remove from heat. Once done, remove from the pot and chill down for about 5 minutes or you can chill completely in the refrigerator.
- In a large bowl, combine the roughly chopped vegetables and fruit. This is a reminder to reserve 2 Tablespoons each of the melon, tomato, and peppers for garnish.Add the cooked corn and shallot mixture, along with the jalapeno, if desired, to the large bowl and toss with 2 Tablespoons of olive oil. Season with salt.You can actually prepare the vegetable and fruit mixture up to 2 days in advance.
- To process the soup, combine the mixed vegetables and fruit in a blender. Please do not fill the blender more than half full; we want to “pulverize” the fruits and vegetables. You will need to break the process into a couple of batches.Starting with the setting on low, turn on the blender and increase the speed to high. All the ingredients should blend easily. If they don’t, add 2 Tablespoons of olive oil and 1 Tablespoon of water at a time until everything turns in the machine.Continue to blend on high until the gazpacho is smooth. This may take 2-3 minutes. Just before turning the machine off, add 1 Tablespoon of olive oil and blend briefly until combined.
- Turn off the machine and strain the gazpacho through a fine mesh strainer. Use a ladle or spatula to push the liquid through and leave the pulp and tomato skins in the strainer. This will result in a silky and creamy texture.Note: If you are short on time or enjoy a chunkier version of this gazpacho, you can skip this step.
- Repeat steps 3 & 4 until all the vegetable and fruit mixture has been processed. Adjust the consistency with the remaining olive oil or water and season the gazpacho with salt and lime juice to your liking. See seasoning note below.
- Chill the soup in an airtight container in the refrigerator for at least 3 hours. Keep the cilantro or mint, reserved small, diced vegetables, and any remaining oil for garnish. See note below about serving the soup cold and adding toppings below