Spicy Cantaloupe Gazpacho

This vegan and gluten free spicy cantaloupe gazpacho can be whipped up in minutes in a high speed blender. It offers a zesty and refreshing mix of flavors.

Prep Time 5

Total Time 5

Servings

Ingredients

2 cups water
1 cucumber small, peeled, seeded and chopped (about 1 cup)
2½ cups cantaloupe chopped
1 lemon - juiced
½ avocado peeled and pitted
½ tsp. fine sea salt
⅛ tsp. cayenne pepper to taste
8-10 fresh mint leaves

Instructions

Place ingredients (except mint leaves) in a high-speed blender in the order they are listed.
Begin blending on lowest setting and slowly turn up to medium-high setting.
Blend for approximately 20 seconds.
Add mint leaves and blend for another 10-15 seconds or until soup reaches desired consistency.
Serve chilled.

Notes

Add mint leaves at the beginning if you prefer to blend them more finely.

Add cayenne pepper 1/8 tsp at a time to reach the desired level of spiciness.

The recipe makes approximately 4 cups.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition