cantaloupe tomato gazpacho

Back in business! There’s not much to this recipe at all. It sounds like a strange combination, but really, it’s good, and perfect for a hot summer day. It has bacon on top, too, and everything is better with bacon, right?! cantaloupe tomato gazpachoevery so slightly adapted from Everyday Italian
10 slices proscuitto (I used bacon, since I had it on hand)
1 cantaloupe, cut into chunks
1 14.5oz can tomatoes
salt & pepper to taste
6 thinly sliced basil leaves

1. Cook the bacon to desired crispness. I just tossed it in the microwave. I wasn’t looking for more pots and pans to wash. Set aside and let cool.

2. Put 1/2 the melon and 1/2 the tomatoes in the blender. (I halved this recipe for the 2 of us and used the food processor, but if you do this, watch your liquid level. I didn’t and made a BIG mess. Ooops.)

3. Pulse until pureed. Move to a large serving bowl. Do the same for the other half of the batch.

4. Add salt and pepper and top with crumbled bacon and basil. Easy!

 cantaloupe tomato gazpacho

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