Cantaloupe & Green Melon Gazpacho Duo

A gazpacho that treats melon like the main event instead of a garnish.. as it should be. I had one at the market that tasted like candy the second it hit my tongue, and it deserved better than a fruit salad.

Two chilled purées: one sweet and jammy, one crisp and herbaceous, poured side by side so every spoonful is a little of both. Peak summer produce doing the most, with zero cooking involved.

Go crazy with the garnishes. It's a showstopper.

PREP TIME: 30 minutes

Ingredients (4-6 servings)

Cantaloupe gazpacho:

• 1 medium cantaloupe

• ½ of ripe peach

• ½ of a large shallot

• 1 medium yellow heirloom tomato*

• handful of sungold tomatoes

• 1 tbsp champagne vinegar

• zest of 1 lime

• juice of ½ lime

• dash of cayenne

• ½ tsp kosher salt

• 2 tbsp good extra-virgin olive oil

  *Heirlooms are a sweeter variety, so if you sub for another more acidic tomato you may want to add a tsp of sugar, depending on how sweet and ripe your melon is!

Green melon gazpacho:

• 1 medium green melon (any variety of your liking)

• ½ of a large shallot

• 1 tbsp champagne vinegar

• 2 small Persian cucumbers, peeled

• 1 tbsp champagne vinegar

• ½ tsp kosher salt

• big handful of dill and basil (or whatever herb you prefer)

• 2 tbsp of good extra-virgin olive oil

Garnish Options:

• scooped balls or ribbons of melon

• herbs: dill, mint, basil, pea tendrils or microgreens

• stone fruit or berries

• fried prosciutto or jamón serrano

• diced cucumber

• goat cheese or feta

• drizzle of olive or herb oil

• flaky salt & cracked pepper

Step 1: Cantaloupe gazpacho

1. Dice the whole shallot reserving half of it for the green melon gazpacho. Deseed, peel, and chop the cantaloupe into chunks. Core and chop the heirloom tomato into chunks. Chop half the peach into chunks.

2. Add it all to a blender plus the salt, lime juice, zest, and vinegar.

3. Blend on high speed until smooth and slowly drizzle in the olive oil to emulsify.

4. Taste. Add salt, acid, or sugar as needed. Use this as a loose guide rather than a strict recipe. Every melon is different, every tomato is unique. Use your judgment here.

5. Strain over a fine mesh sieve if desired, mainly if you want to remove the tomato skins. However, if you are doing the split-pour, leaving it thicker makes it a bit more forgiving.

Step 2: Green gazpacho

1. Deseed, peel, and chop the melon into chunks. Roughly chop the cucumber.

2. Add the melon and cucumber to a blender with the rest of the diced shallot, herbs, salt, and vinegar.

3. Blend on high speed until smooth and slowly drizzle in the olive oil to emulsify.

4. Taste and adjust as needed.

5. Strain over a fine mesh sieve if desired.

Step 3: Assemble

1. Pour simultaneously into a cold bowl with two vessels, preferably with a spout for more control.

2. Garnish as desired.

3. Enjoy!