Cantaloupe Gazpacho – {First on the First}

Cantaloupe Gazpacho -

As I mentioned a few posts back…baby #4 is expected any time now…which has led to many, ummm, side affects: #1 Forgetfulness and #2 Nesting. Both play a surprisingly large role in this Cantaloupe Gazpacho recipe. As you note from the title, it was supposed to be posted on the September 1st – like all the other delicious First on the First cold soup recipes. But I forgot. (And the various reminder systems that I had set up on my phone to remind me of important events like picking my child up from ballet class and posting blog posts…FAILED!)

But it’s thanks to the ‘nesting stage’ of this pregnancy that I even found this delicious recipe. I have been cleaning out closets and rearranging like a champ lately. And in one of the far back corners of a dark shelf, I found a beautiful wooden recipe box I received at my wedding shower many years ago! And inside – a golden treasure: Hand-written recipes from members of my church! I lived in Boston at that time, so several of them were New England classics like Boston Baked Beans (really!) and Corn Chowder; from some dear Italian friends, Zucchini Squares and Italian Meatballs; and also a recipe for the best apple cake I’ve tasted from an old (now deceased) neighbor!

The box also contained a recipe with a list of unique gazpacho ingredients with only one line of instruction: Chop, combine, enjoy! I was tempted not to change this line…but I did add a few more instructions below on how I made this delicious way to slurp up end-of-summer veggies. The vegetables are obviously easy to swap in and out with what’s in your garden – below is the version I made with what’s currently in my garden.

Cantaloupe Gazpacho – {First on the First}

Makes About 4 large servings


  • 1 small cantaloupe (or half a large one) roughly chopped
  • 2 cups tomato juice
  • 3/4 cups pineapple (or orange) juice
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh basil - use sweet anise-flavored Thai basil if available
  • 1 red bell pepper, roughly chopped
  • 2 large tomatoes, roughly chopped
  • 1 cucumber, peeled and seeded if seeds are large, roughly chopped
  • Salt, pepper and hot pepper sauce to taste


  1. Puree all ingredients (reserving a few tablespoons of cantaloupe, cucumbers, tomatoes and a little basil) in a food processor to your texture preference: Barely chopped, very smooth or somewhere in between.
  2. Pour into bowls and garnish with reserved cantaloupe, cucumbers, tomatoes and basil.

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  1. I think you have a perfectly good excuse for forgetting! I editted the group so you can still add your link, if you’d like. How fortuitious that you found this treasure while nesting!

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