As the temperature rises during the summer months, all I want is cold food. I don’t enjoy heating up the kitchen by cooking in the oven or anything that will cause the temperature to rise in my house. That’s why I love this Cantaloupe Cucumber Gazpacho, it could not be easier to prepare - that is, if you have a blender or food processor.
Cold soups are popular in many countries around the world; Spain makes the most famous - the tomato Gazpacho, as well as the thicker and creamier Salmorejo and Ajo Blanco. In Mexico we make a Creamy Pecan soup and in the US you can find a cold Corn soup, Creamy Avocado soup and the potato and leek Vichyssoise (it is from New York, not France!). In the Middle East, cold yogurt soups are popular, as well as in the Balkans, most likely a legacy of the Ottomans. In Scandinavia they have Fruktsoppa and in Russia, the chunky Okroshka. In Poland, they make the beet Chlodnik Litewski and in Hungary the colourful sour cherry Hideg Meggyleves. This is only touching the surface in the world of cold soups. But most of them, if not all, are made mostly in the summer to battle the heat.
Our recipe today could not be easier. As always, try to find the best produce you can find, as we don’t have a lot of ingredients and their quality makes or breaks this recipe. Start with a ripe, fragrant cantaloupe, it should be sweet. Firm Lebanese cucumbers, a bit of red onion or shallot and best quality light tasting extra virgin olive oil are essential. Depending on the sweetness of the cantaloupe, you can add a touch of honey, but only if you think it needs it. Salt and pepper will round out the flavours. Blend everything and then chill the soup for a few hours before serving. This gazpacho will last in the fridge for up to 5 days. A bit of separation is normal as it sits, just stir it up again before enjoying. This makes a great make-ahead dish to serve as a light starter at your next gathering.
Cantaloupe and Cucumber Gazpacho
4 cups cubed ripe cantaloupe (from about half a medium fruit)
1 cup chopped Lebanese cucumbers (2 small)
2 Tbsp chopped red onion or shallot
1/4-1/3 cup water
1/2 cup light tasting extra virgin olive oil
Salt and pepper to taste
1-2 tsp honey or agave syrup, optional
1 small Lebanese cucumber, chopped, for garnish
Place cantaloupe, cucumber, red onion and 1/4 cup water in blender container. Blend until completely smooth.
With motor running, add olive oil in a thin stream, and process until mixture is smooth.
Add salt and pepper to taste and honey if more sweetness is desired or needed. Chill in the fridge for at least an hour.
Serve in small cups or bowls, garnished with cucumbers and drizzled with olive oil.
Makes 1 litre, serving 4-8, depending on serving portion.