Mercantile’s Cantaloupe Gazpacho Recipe
Mercantile’s chilled cantaloupe gazpacho flips the script on tradition—and turns Rocky Ford melon season into a cool, craveable course.
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.