A chilled summer soup that’s sweet, tangy, and refreshingly simple.
This isn’t your typical gazpacho. Ripe tomatoes meet juicy cantaloupe in a cold, silky soup that’s perfect for summer. It’s light, bright, and just a little unexpected—in the best way.
The key is to use the best in-season produce you can find. This recipe works best when the tomatoes are bursting with flavor and the melon is sweet enough to eat with a spoon.
Why You’ll Love It:
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Simple ingredients, big flavor
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No fancy tools—just a blender
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Make-ahead friendly (and even better chilled!)
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Perfect for dinner parties or tapas-style apps
Tomato Melon Gazpacho
Ingredients
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1 medium cantaloupe (2½–3 lbs), seeded and cut into chunks
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4 medium ripe tomatoes (about 1½ lbs), cored, peeled*, seeded, and chopped
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5 Tbsp extra virgin olive oil, divided
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1½ cups cold water (or 1 cup water + ½ cup ice cubes)
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12 fresh basil leaves
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Juice of 1 lemon
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Salt and freshly ground black pepper, to taste
Directions
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Sauté the melon:
Heat 1 Tbsp olive oil in a medium skillet over high heat. Add melon chunks and sauté for 1–2 minutes until juicy. Transfer to a blender. -
Sauté the tomatoes:
Wipe the pan clean, add another 1 Tbsp of olive oil, and sauté the chopped tomatoes for 1–2 minutes. Add to the blender. -
Blend it up:
Add the cold water (or water + ice), 10 basil leaves, and the remaining 3 Tbsp olive oil. Blend until mostly smooth but still slightly chunky. -
Finish:
Stir in lemon juice, salt, and pepper to taste. Chill thoroughly before serving. -
Serve:
Pour into chilled bowls or glasses. Top with chopped basil. Optional: Add grilled shrimp and a few slices of toasted Superseed Bread to turn this into a delicous, light meal.
Pro Tip: How to Peel Tomatoes
Cut a small “X” at the bottom of each tomato and drop into boiling water for 10 seconds. Transfer to an ice bath. The skins will slide off easily. It’s optional, but makes the soup extra smooth.
Pair with Superseed Bread for a