I don't know about you, but I'm not ready to say goodbye to the warm weather just yet. Hang on to it with this delicious chilled melon gazpacho recipe. Check out the Mass Appeal clip today!
1 jalapeno, seeded and ribbed
1 small shallot, chopped
4 cups cantaloupe, chunked
1 medium heirloom tomato, chopped
¼ cup white balsamic vinegar
2 tbs. fresh parsley, chopped
2 tbs. fresh basil, chopped
Salt and Pepper to taste
Optional: 2 tbs. fresh mint or to top with 2 tsp. pepitas.
In a food processor puree the cantaloupe, onion and jalapeno until mostly smoothed. Add the tomato, parsley, basil and mint if using and pulse. On the final pulse add the balsamic white vinegar, salt and pepper to taste. Serve chilled with additional chunks of cantaloupe and toasted pepitas. Chill for at least 2 hours before serving.