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Cantaloupe-Peach Gazpacho Recipe

Cantaloupe-Peach Gazpacho

Ingredients

  • SOUP
  • 5 cups peeled cantaloupe (about 3 1/2 pounds)
  • 4 to 5 large ripe peaches, chopped (about 4 cups)
  • 1/2 cup Monin Rock Melon Cantaloupe Syrup
  • 2 tablespoons minced shallots
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 3/8 teaspoon kosher salt
  • RELISH
  • 2 cups English cucumber, peeled, seeded, small dice
  • 1/2 cup red onion, small diced
  • 4 red jalapeño peppers, small dice
  • 1 lemon, juiced (roughly 1-2 tablespoons)
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons freshly ground black pepper
  • PROSCIUTTO CRISPS
  • 7 ounces prosciutto slices
Glass: Culinary
Garnish: mint

Instructions

  1. SOUP
  2. Place the ingredients in a blender or food processer, and process until smooth.
  3. Place in refrigerator to chill while preparing the relish and garnish.
  4. RELISH
  5. Combine the ingredients in a mixing bowl.
  6. Mix gently with a rubber spatula until well combined.
  7. PROSCIUTTO CRISPS
  8. Heat oven to 350°F. Line a sheet tray with parchment paper and lay out prosciutto slices, leaving a little space between each.
  9. Bake for approximately 8 minutes.
  10. Allow to cool/drain completely on a wire rack over another sheet tray.
  11. Tear into medium size pieces.
  12. SERVE
  13. Pour the soup into a bowl.
  14. Add a spoonful of the relish in the middle of the bowl.
  15. Top with prosciutto crisps and fresh mint.
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How To: Flavors in Culinary
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Cantaloupe-Peach Gazpacho

Rock Melon Cantaloupe Syrup

Rock Melon Cantaloupe Syrup

$12 /EA