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Cantaloupe Gazpacho – {First on the First}

  • Yield: About 4 large servings 1x


Units Scale
  • 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.