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?!
every 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
every so slightly adapted from Everyday Italian10 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!
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