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The BEST Cantaloupe Gazpacho Recipe

Cantaloupe Gazpacho is the perfect chilled soup recipe for dining outside in spring and summer. Not only are you making a delicious meal, but you’re doing something good for yourself with this healthy recipe.

Cantaloupe Gazpacho Recipe

The Best Cantaloupe Gazpacho Recipe
The Best Cantaloupe Gazpacho Recipe

If you’re looking for more chilled soup recipes, Chilled Watermelon Soup and Spicy Chilled Cantaloupe Soup with Ginger will keep your taste buds happy.

Eating gazpacho during the warm months is a culinary delight that perfectly complements the season’s scorching temperatures.

This chilled soup offers a refreshing escape from the heat with its medley of flavors and cooling effect.

Gazpacho is a classic favorite, but this cantaloupe gazpacho recipe provides an exciting twist for those looking to elevate their cold soup experience. This unique recipe takes the traditional gazpacho to new heights by incorporating cantaloupe’s sweet and juicy essence as the main ingredient.

The result is a delightful fusion of sweet and savory, with cantaloupe lending its natural sweetness and velvety texture . The addition of melon not only enhances the soup’s taste but infuses it with extra vitamins and hydration. It’s the best thing for a light lunch.

I found this recipe in an old magazine and I made a few tweaks to improve the taste. It’s perfect now!

Ingredients to Gather

Photo of The Ingredients for Best Cantaloupe Gazpacho Recipe
  • Cantaloupe – adds a refreshing sweetness to the vibrant flavors of this gazpacho.
  • Orange Pepper – brings a subtle tangy note that complements the sweet cantaloupe.
  • Orange Cherry Tomatoes – adds a burst of acidity, balancing out the soup’s naturally sweet notes with a hint of zesty freshness.
  • Sweet Onion – lends a subtle yet aromatic depth to the gazpacho.
  • Carrot Juice – enriches the cantaloupe gazpacho with a hint of earthy sweetness.
  • Extra-virgin olive oil – adds a luxurious richness to the soup.
  • Red wine vinegar – provides a tangy acidity that brightens the flavors of cantaloupe gazpacho.
  • Sea salt – enhances the flavors of the gazpacho.
  • Cayenne pepper – adds a subtle kick of heat to the cold soup.

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Ingredients

2 cups ripe cantaloupe cubes

1 large orange pepper, chopped and deseeded

1 cup orange cherry tomatoes

1/4 cup chopped sweet onion

1 cup fresh carrot juice

1 tablespoon extra-virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon sea salt

1/4 teaspoon cayenne pepper

Garnish with minced chives, fresh basil leaves, or cilantro leaves

Directions

In a blender puree the cantaloupe, red bell pepper, cherry tomatoes, carrot juice, sweet onions, olive oil, red wine vinegar, sea salt, and cayenne pepper until they reach a silky smooth texture.

Pour into short glasses, a large bowl, or individual small bowls and garnish with chopped chives, basil, cilantro, or fresh mint. It’s the perfect soup for summer parties.

Photo of Cantaloupe Gazpacho Recipe
Best Cantaloupe Gazpacho Recipe

Tips for making this cold soup

  • You can substitute red onion for the sweet onion. It will make the gazpacho more spicy.
  • Sherry vinegar or white balsamic vinegar can be substituted for red wine vinegar.
  • You can top the chilled soup with black pepper.
  • Serve gazpacho with sliced lemons or limes for a fresh squeeze of lemon or lime juice.
  • You can add a deseeded small cucumber for more nutrition.
  • A food processor can be used instead of a blender.
  • You can get 2 cups of cantaloupe from a medium cantaloupe.
  • I like to top my chilled gazpacho with a pinch of kosher salt before serving.
  • You can add honeydew melon to the soup for variety.
  • Garnish with crispy prosciutto or bacon for a salty topping.

How does this chilled gazpacho last in the refrigerator?

When properly stored, cantaloupe melon gazpacho will last 2-3 days in the fridge.

Can you freeze this cold cantaloupe soup recipe?

Yes, this savory soup freezes well and lasts 3-6 months in the freezer. You can store the soup in an air-tight container or freeze the gazpacho in ice cube trays and store it in a freezer bag.

Is gazpacho served cold?

Yes, gazpacho is traditionally served cold. It’s a refreshing and chilled soup made from raw vegetables and fruit, blended with olive oil, vinegar, and various seasonings.

When is gazpacho eaten?

Gazpacho is typically served straight from the refrigerator, making it a perfect choice for hot summer days when a cold dish is particularly appealing. Its chilled temperature enhances its refreshing and delicious qualities, making it a popular choice for cooling down and enjoying a light, healthy meal during warm weather.

What are some side dishes to serve with gazpacho?

Crusty bread, tapas, grilled seafood, avocado salad, quiche, or a mixed green salad are just some ideas on what to serve with gazpacho.

Cold Cantaloupe Gazpacho Soup Recipe - if you're looking for a flavorful cold soup recipe, this chilled cantaloupe soup is so easy to make and delicious. / Gazpacho Recipe / Cold Soup Recipes / Cold Soups for Summer / Cold Soups Gazpacho / Cold Soup Recipes Easy / Cold Soup Vegan / Cold Soup Ideas / Cold Soup Shooters / Cold Soup Shots / Cold Soup Gazpacho Recipes / Summer Recipes / Spring Recipes / Cantaloupe Recipes / Fresh fruit recipes
Cold Cantaloupe Gazpacho Soup Recipe

We’ve reached the end of Cantaloupe Gazpacho recipe. I hope you enjoyed it!

Let me know in the comments below if you tried the recipe and what you thought. It’s the perfect recipe for a hot summer’s evening.

Be sure to join the Cozy Living Group. You’re not going to believe how amazing it is!

I created a cantaloupe gazpacho pin for you above to add to your soup Pinterest board.

You can follow me here on PINTEREST. If you make a batch of cantaloupe gazpacho and take a photo, be sure to tag me here on INSTAGRAM.

Thanks for stopping by! I’m so happy you found us.

More Soup Recipes You’ll Love!!

Printable Recipe Card for Melon Gazpacho with Nutritional Information

Photo of Homemade Cantaloupe Gazpacho
Yield: 4 Servings

Easy Cantaloupe Gazpacho Recipe

Prep Time: 14 minutes
Cook Time: 1 minute
Total Time: 15 minutes

Cantaloupe Gazpacho is the perfect chilled soup recipe for dining outside in spring and summer. Not only are you making a delicious meal, but you're doing something good for yourself with this healthy recipe.

Ingredients

  • 2 cups cantaloupe cubes
  • 1 large orange pepper, diced and deseeded
  • 1 cup orange cherry tomatoes
  • 1/4 cup chopped sweet onions
  • 1 cup fresh carrot juice
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • Garnish with fresh minced chives or cilantro

Instructions

  1. In a blender, puree the ripe cantaloupe, red bell pepper, cherry tomatoes, carrot juice, sweet onions, olive oil, red wine vinegar, sea salt, and cayenne pepper.
  2. Pour the soup into short glasses, a large bowl, or individual small bowls and garnish.

Notes

You can substitute red onion for sweet onion. It will make the gazpacho more spicy.

Sherry vinegar or white balsamic vinegar can be substituted for red wine vinegar.

You can top chilled soup with black pepper if you like.

Serve gazpacho with lemon or lime slices to squeeze into the soup.

You can deseed and add a small cucumber for more flavor.

A food processor can be used instead of a blender.

You can get 2 cups of canteloupe from a medium-sized melon.

For more flavor, top the soup with a little kosher salt.

You can add honeydew melon to the soup for variety.

Garnish with crispy prosciutto or bacon for a salty flavor.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 115Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 584mgCarbohydrates 20gFiber 3gSugar 14gProtein 2g

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