Marshall Troy
Recipe information
Yield
6 Servings
Ingredients
1
medium cantaloupe (peeled, seeded, and chopped)
1
Persian cucumber (ends trimmed, peeled, chopped)
2
Tbsp. chopped red onion
2
tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
½
cup extra-virgin olive oil
Freshly ground black pepper
Fresh mint leaves, thinly sliced (for serving)
Need to make a substitution?
Preparation
Purée 1 medium cantaloupe (peeled, seeded, and chopped), 1 Persian cucumber (ends trimmed, peeled, and chopped), 2 Tbsp. chopped red onion, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ⅓ cup cold water in a blender until smooth. With motor running, drizzle in ½ cup extra-virgin olive oil; season with more kosher salt and freshly ground black pepper. Serve gazpacho chilled, topped with fresh mint leaves, thinly sliced.