This recipe has an unexpected secret ingredient: cantaloupe. While it may seem a bit out of place among the vegetables, it adds a silkiness and sweetness that plays nicely with the corn and peppers. While I’ve kept the soup simple, feel free to go wild with the garnish. Some crab meat would be a luxurious addition, while some toasted almonds or pecans would give the soup some textural dimension.
Pick of the crop
Whether watermelon, honeydew, or cantaloupe, here are a few tips to keep in mind when picking the perfect melon. Choose a melon that feels heavy for its size. Avoid any that have bruises, soft spots, or cracks. Smell the blossom end (opposite the stem end): it should smell as you would want it to taste. Choose a melon with a dull-looking rind, as a shiny rind indicates an underripe melon.
Sweet Corn Gazpacho
Ingredients
- 2 cups (500 mL) chopped cantaloupe, about 1/2 melon, plus extra for garnish
- 2 cups (500 mL) fresh corn kernels, about 4 ears’ worth, plus extra for garnish
- 1 large yellow bell pepper, stemmed, seeded, and chopped
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) sherry vinegar
- 3 to 5 ice cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 Tbsp (30 mL) chopped chives
Nutrition
Per serving:
- calories197
- total fat12 g
- sat. fat2 g
- carbohydrates 25 g
- sugars 9 g
- fibre 3 g
- sodium168 mg
Directions
01
Into blender, add cantaloupe, corn, bell pepper, olive oil, sherry vinegar, ice cubes, and a good pinch of salt and black pepper. Blend until smooth. Taste and adjust seasoning with additional salt, pepper, or vinegar as desired.
02
Divide among chilled bowls and garnish with diced cantaloupe, corn kernels, and chives. Serve immediately.
