What is gazpacho mostly made of?

Traditional gazpacho is made mostly of raw vegetables—especially tomatoes, cucumber, peppers, and garlic—blended with olive oil and vinegar. However, in gazpacho cantaloupe, the ripe melon takes center stage, replacing tomatoes and creating a fruit-forward, refreshing version of this classic Spanish cold soup.

Is gazpacho good for your gut?

Yes! Because cantaloupe gazpacho is made with raw fruits and vegetables, it’s packed with fiber, hydration, and natural enzymes that support digestion. When blended with yogurt or probiotics like kefir, it becomes an even more gut-friendly summer cold soup.

Why does my gazpacho taste bitter?

Bitterness in gazpacho often comes from underripe or over-blended cucumbers, garlic, or olive oil. To avoid this in cantaloupe with gazpacho, use a seedless cucumber, remove bitter skin if needed, and blend just until smooth—don’t over-process. A splash of lime or vinegar also balances flavor.

What is the difference between ceviche and gazpacho?

Ceviche is a seafood dish where raw fish is cured in citrus juice, while gazpacho is a chilled appetizer soup made from blended vegetables or fruit. gazpacho Cantaloupe, for example, contains no seafood and is served purely as a refreshing, sweet-savory soup.

How to make cantaloupe gazpacho recipe?

To make cantaloupe gazpacho, blend ripe cantaloupe with cucumber, yogurt, lime juice, and herbs. Chill it for at least 2 hours, then top with crispy prosciutto or herbs before serving.

Cantaloupe Gazpacho – Irresistible Viral Summer Soup You’ll Crave in 25 Minutes

Name: Cantaloupe Gazpacho with Crispy Prosciutto – A Refreshing Summer Cold Soup
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 ripe cantaloupe (about 3½ cups cubed), peeled and seeded; 1 small cucumber, peeled and chopped; 1/2 cup plain Greek yogurt or sour cream; 1 tablespoon white wine vinegar or rice vinegar; Juice of 1 lime; 1 small garlic clove, minced; 1–2 tablespoons fresh mint leaves; Salt and black pepper to taste; 4 thin slices prosciutto; Olive oil for brushing; Optional: crumbled feta, chopped chives, extra mint or basil, olive oil drizzle

Description

This cantaloupe gazpacho with crispy prosciutto is a chilled, sweet-and-savory summer cold soup made in minutes. Light, elegant, and refreshing.

Ingredients

1 ripe cantaloupe (about 3½ cups cubed), peeled and seeded 1 small cucumber, peeled and chopped 1/2 cup plain Greek yogurt or sour cream 1 tablespoon white wine vinegar or rice vinegar Juice of 1 lime 1 small garlic clove, minced 1–2 tablespoons fresh mint leaves Salt and black pepper to taste 4 thin slices prosciutto Olive oil for brushing Optional: crumbled feta, chopped chives, extra mint or basil, olive oil drizzle

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Instructions

1. Add cantaloupe, cucumber, yogurt, garlic, lime juice, mint, and vinegar to a blender. 2. Blend until smooth. Season with salt and pepper to taste. 3. Pour into a container and refrigerate for at least 2 hours. 4. Preheat oven to 375°F and line a baking sheet with parchment paper. 5. Brush prosciutto with olive oil and bake for 10–12 minutes until crispy. 6. Let prosciutto cool completely, then break into shards. 7. Ladle the chilled soup into bowls or glasses. 8. Top with crispy prosciutto, herbs, and optional garnishes.

Notes

Can be made 1 day ahead and stored in the fridge. Use coconut milk or blended cashews for a dairy-free version. Serve in small glasses for appetizers or bowls for a light summer meal.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Soup
Method: No-Cook
Cuisine: American