This is the third post in our fruit-themed recipe series from Kelsi Windmiller.
This recipe makes a very simple sweet and spicy gazpacho. I used cantaloupe for this batch but honeydew will work great as well — pick the ripest melon of the two at your market. The melon gives this recipe it’s sweetness, and the avocado creates a creamy consistency and eliminates the need to add any oils to the mix. Add extra cayenne pepper if you would like more spice and serve chilled.
1/2 Small Cantaloupe
1/2 Ripe Avocado
1/2 Lemon, Juiced
Salt to Taste
Start by cutting the skin from the cantaloupe so only the ripe orange fruit is left. Remove seeds and discard. Place the cantaloupe, avocado, and tomatillo in a high powdered blender or food processor. Add the lemon juice and 8 oz of ice cold water. Add a dash of salt, cumin, and cayenne pepper. Blend all ingredients until smooth. Serve chilled with fresh cilantro and a little extra cumin. Enjoy!
More healthy recipes from the BLDG 25 Blog.