- Level: Easy
- Total: 2 hr 25 min (includes chilling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 278
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 5 g
- Sugar
- 18 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 766 mg
This combination of melon and tomatoes makes a fruitier, more floral version of this classic warm weather soup. The vinegar, olive oil and cucumber notes made it feel like a gazpacho but in more original form. You can serve this with a great summer salad or grilled fish for lunch. You can also serve this with toasted bread rubbed with garlic and oil to give the soup a more savory lift and feel like a gazpacho where leftover bread or nuts would have been used to thicken the texture of the soup itself. This keeps in the fridge for a few days but does not freeze well. Stir in some ripe cherry tomatoes for added texture, if desired. Don't like corn nuts? Add some fresh cooked corn to the soup instead.
- Level: Easy
- Total: 2 hr 25 min (includes chilling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 278
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 5 g
- Sugar
- 18 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 766 mg
Ingredients
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Directions
- Place the cantaloupes on a flat surface and split them in half. Scoop out and discard the seeds. Use a spoon to scoop out the flesh in small increments. The goal is to tightly pack 4 cups of cantaloupe flesh.
- Place the cantaloupe, tomatoes and scallion whites in the blender and add lemon juice and a pinch of salt. Blend until smooth, then taste for seasoning. Add the sugar, if needed. Blend in the olive oil and vinegar. Refrigerate, preferably overnight, or until ice cold.
- Season the cucumber and scallion greens lightly with salt and pepper. When ready to serve, pour the soup into chilled bowls and add some of the cucumber mix to each. Serve with the corn nuts on the side for immediately snacking or drop a few in the soup as croutons.
