Melon & Tomato Gazpacho

By August 9, 2016

Cool and refreshing easy summer soup. A melon-twist take on a classic dish! The ratios are not exact, so if you want to tweak it, add more or less tomatoes, melon, cucumber or peppers for different variations. Inspired by Eleven Madison Park's Strawberry Gazpacho

 2-3 cups cubed whole grain bread (day old bread is great)
 2 tbsp olive oil
 4-6 cloves garlic, smashed
 5-6 cups chopped tomatoes, cored and roughly chopped
 4 cups chopped melon. A sweet melon like cantaloupe, honeydew or Crenshaw are best. A combination of melon and peaches would also be delicious!
 1 cucumber, peeled, seeded and chopped
 1 green bell pepper, top and seeds removed, roughly chopped
 1/2 red onion, finely chopped
 2 tbsp apple cider or sherry vinegar
 1/4 cup good quality olive (or sunflower) oil
 1 tsp salt
 Extra cherry tomatoes, sliced, for garnish
1

Turn your oven to 350, toss bread cubes with olive oil and crushed garlic. Roast for 10 minutes, toss, and then an additional 10 minutes or until nice and crisp but not burnt. Remove and allow to cool. A third to one half should be reserved for crouton garnish.

2

Place all ingredients (including 2/3 - 1/2 of the croutons and all the roasted garlic) into a large bowl and toss well with your hands. Cover with plastic wrap, and allow to sit for at least an hour for the ingredients to soften and the flavors to come together.

3

Add to Vitamix or blender in batches.If needed, add some water to thin it out and blend until very smooth. Taste to adjust seasoning. Serve cold with extra croutons. or sliced tomatoes on top.

4

This taste even better the second day. Keep in mason jars in your fridge for lunch!

Crazy delicious extra step-- I was cooking some bacon simultaneously, and I added some cooled, crumbled bacon to the top when serving. I also soaked the garnish croutons in some of the drippings. BLT gazpacho!

Ingredients

 2-3 cups cubed whole grain bread (day old bread is great)
 2 tbsp olive oil
 4-6 cloves garlic, smashed
 5-6 cups chopped tomatoes, cored and roughly chopped
 4 cups chopped melon. A sweet melon like cantaloupe, honeydew or Crenshaw are best. A combination of melon and peaches would also be delicious!
 1 cucumber, peeled, seeded and chopped
 1 green bell pepper, top and seeds removed, roughly chopped
 1/2 red onion, finely chopped
 2 tbsp apple cider or sherry vinegar
 1/4 cup good quality olive (or sunflower) oil
 1 tsp salt
 Extra cherry tomatoes, sliced, for garnish

Directions

1

Turn your oven to 350, toss bread cubes with olive oil and crushed garlic. Roast for 10 minutes, toss, and then an additional 10 minutes or until nice and crisp but not burnt. Remove and allow to cool. A third to one half should be reserved for crouton garnish.

2

Place all ingredients (including 2/3 - 1/2 of the croutons and all the roasted garlic) into a large bowl and toss well with your hands. Cover with plastic wrap, and allow to sit for at least an hour for the ingredients to soften and the flavors to come together.

3

Add to Vitamix or blender in batches.If needed, add some water to thin it out and blend until very smooth. Taste to adjust seasoning. Serve cold with extra croutons. or sliced tomatoes on top.

4

This taste even better the second day. Keep in mason jars in your fridge for lunch!

Melon & Tomato Gazpacho

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