- Kim Bresseleers
Gazpacho of Cantaloupe melon
Updated: Aug 13, 2020

On a hot summer day we long for something refreshing such as gazpacho - a cold soup made of raw, blended vegetables. However this time, I have not made the classic recipe but a version with some cantaloupe melon and corn.
Gazpacho of Cantaloupe melon
Servings: 4 persons Preparation time: 5 minutes + 1-2 hours in the refrigerator
INGREDIENTS:
500 grams of cantaloupe melon, in cubes
600 grams of corn kernels, from can
1 shallot, finely chopped
1/2 lemon, juice
120 ml of water
Fresh mint, a few sprigs
Chili flakes
Salt
Pepper
INSTRUCTIONS:
Set aside a little bit of the chopped shallot and 4 tablespoons of the corn kernels. You will need this for decoration purpose.
Add all ingredients in a blender and mix until smooth.
Refrigerate the mixture for 1 to 2 hours.
Then top it with the chopped shallot and corn kernels.
NOTES:
If you think that the soup is a bit too thick, you can add a bit of water.
Can be stored in an air-tight container in the fridge for a day.