cookCantaloupe Gazpacho

From: bonappetit.com
SERVES 6

Purée together in a blender until smooth:

1 medium cantaloupe (peeled, seeded, chopped)
1 small cucumber (peeled, chopped)
2 tablespoons chopped red onion
2 teaspoons kosher salt
1/3 cup water

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.

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