Fresh Melon Gazpacho

As Labor Day swings by, it's time to fill up on summer favorites before the leaves begin to turn. I took advantage of that idea here, as well as some beautiful, fresh melon from my local farmer's market, to make a tasty melon gazpacho. It's light and refreshing with a cooling aftertaste that perfectly fits the season.

I served this soup with some homemade fish tacos, but it is versatile enough to really go with anything. It could complement fish, meat, or a vegetarian entree. You could also serve it with salad for a tasty and refreshing lunch. Let me know in the comments what combination you think works best!

Difficulty: easy
Time: 15 min prep, 1-2 hrs chill time
Cost: $29.50

Nutrition and recipe after the jump!



Fresh Melon Gazpacho
Ingredients:
2.5 c fresh cantaloupe, skin removed and cut into cubes
2 c peaches, chopped
1 tbsp shallots, chopped
1/2 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp olive oil
1/8 tsp salt
1/2 tsp black pepper

Simply put all of the ingredients except for the black pepper in a food processor. Process until smooth, with no chunks remaining. If you need to, you can process half and then the other half if you are lacking on space.

Pour the soup into a bowl, cover, and refrigerate for 1-2 hrs or until chilled. You can speed up the process by sticking it in the freezer for 30 minutes instead.

To serve, pour the soup into bowls and put freshly cracked black pepper on top. Enjoy!

Servings: 3
Serving size: 1 c soup
Nutrition: calories 92; carbs 19g; fat 2g; protein 2g; sodium 76mg; iron mg