I know summer has ended, well not officially, and the last few days in New York have felt more like summer then summer. So when I came across this gazpacho recipe I thought, gazpacho soup would be good to serve since were still having hot humid 90 degree temperatures days.
The ingredients are simple and really COOL!:
Purée 1 medium cantaloupe (peeled, seeded, chopped), 1 small cucumber (peeled, chopped), 2 tablespoons chopped red onion, 2 teaspoons kosher salt, and 1/3 cup water in a blender until smooth. With motor running, 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. That's it. All done. Imagine, Cantaloupe soup!