Mercantile’s chilled cantaloupe gazpacho flips the script on tradition—and turns Rocky Ford melon season into a cool, craveable course.
Mercantile’s Cantaloupe Gazpacho Recipe
Ingredients
Gazpacho
- 1 medium ripe cantaloupe (2½–3 lbs.) (peeled, seeded, and chopped)
- 1 cucumber (peeled, seeded, and chopped)
- ¼ c. shallots (chopped)
- ½ yellow or orange bell pepper (chopped)
- 1 c. sweet cherry tomatoes (ripe)
- ¼ c. fresh basil leaves
- 1 tsp. kosher salt
- black pepper to taste
- ⅔ c. plain nonfat yogurt (optional, for creamier texture)
- 2-3 tbsp. sherry vinegar (divided)
- ¼ c. EVOO (choose a fruity variety)
Garnish
- cantaloupe (small-diced)
- cucumber (small-diced)
- shallots (small-diced)
- lime zest
- fresh basil or mint (chopped)
- 4-6 slices prosciutto
- basil
- olive oil
Directions
Gazpacho
- Blend cantaloupe, cucumber, shallots, bell pepper, tomatoes, basil, salt, pepper, and ⅓ c. water until mostly smooth.
- Transfer half to a large bowl.
- Add yogurt (if using) and 2 Tbsp. sherry vinegar to remaining mixture in blender.
- Purée until smooth.
- With motor running, slowly pour in olive oil and blend until creamy and smooth.
- Pour blended mixture into bowl with reserved cantaloupe mixture and stir to combine.
- Chill in refrigerator for at least 2 hours.
- Before serving, taste and adjust with remaining 1 Tbsp. sherry vinegar and/or 1–2 Tbsp. lemon or lime juice if needed for freshness.
Garnish
- Finely chop cantaloupe, cucumber, shallot, and add lime zest.
- Mix together in a bowl, ensuring that cantaloupe makes up half of the mixture for sweetness.
- Chop herbs just before serving (don’t add to bowl ahead of time or they’ll wilt).
Crispy Prosciutto
- Preheat oven to 425 degrees.
- Place a wire rack on a large baking sheet.
- Arrange prosciutto slices in a single layer on the rack.
- Roast until crisp, 6–8 minutes.
Serve
- Ladle soup into bowls.
- Top with a generous scoop of garnish in the center.
- Sprinkle fresh herbs over garnish.
- Add prosciutto crisp.
- Finish with a drizzle of basil or olive oil.
“I love how this gazpacho breaks the rules in the best way. Instead of the traditional tomato base, we’re letting the cantaloupe shine, especially when you can get incredible Rocky Ford melons at their peak. The result tastes like summer itself: sweet, cooling, and absolutely addictive.”—Alex Grenier, executive chef, Mercantile
