Ryan Lowder, The Copper Onion, Salt Lake City: "The cantaloupes we get here are really sweet, so we counter that with savory flavors."
Recipe information
Yield
Makes 6 servings
Ingredients
1 medium cantaloupe (peeled, seeded, chopped)
1 small cucumber (peeled, chopped)
2 tablespoons chopped red onion
2 teaspoons kosher salt
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
Thinly sliced fresh mint
Preparation
Purée 1 medium cantaloupe (peeled, seeded, chopped), 1 small cucumber (peeled, chopped), 2 tablespoons chopped red onion, 2 teaspoons kosher salt, and 1/3 cup water in a blender until smooth. With motor running, drizzle in 1/2 cup extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Serve gazpacho chilled, topped with thinly sliced fresh mint.
