Cantaloupe. To me, it seems like the white bread of melons. No one really likes it but no one really dislikes it either. It’s just filler in a fruit salad. Nothing to write home about. For some as yet undetermined reason, I bought one at Whole Foods for the first time in, well, probably ever. At the time, I really wanted it. No idea why. I happily took my melon home and deposited it in my fruit bowl.
There it sat. Once I had it home, I didn’t want this sorry excuse for a melon. I wanted watermelon or honeydew or sunburst or any other melon.
Finally, a squishy spot developed. I had to use the melon. It wasn’t a theoretical anymore. It had to get used up or go rotten. Wasting food is something I absolutely abhor and thus the melon was my focus all day. I sat myself down on the floor with my cookbooks surrounding me determined to find a melon recipe that I actually wanted to eat. No luck. I moved on the internet. Even my trusty Macbook failed me. Still no inspiration.
Without any other ideas, I picked up the cantaloup and put it in the middle of the cookbooks. Still nothing. As I put the frustrating melon back, I saw the tomatoes sitting in the fruit bowl with it. There is was – gazpacho! So simple. Melons have about the same water content as a tomato. A grocery store cantaloupe really isn’t that sweet. I have more herbs than I know what to do with growing the garden. Even better, it was far too hot to even think about turning on the stove. Perfect!
In the end this soup ended up being one of the tastiest things I have made in a long while. The sweetness of the melon works incredibly well with the tang of yogurt and vinegar. The jalapeno gives it just enough kick. Fresh herbs top it off. Now, I think I’ll actually want to buy a cantaloupe every once in a while!
I guess sitting on the floor with my cantaloupe really did work.
- ½ large cantaloupe, seeded, peeled, and chopped
- ½ shallot, minced
- 2 tbsp Greek yogurt
- 2 tbsp apple cider vinegar
- 4 tbsp olive oil
- ½ jalapeno, finely diced
- 1 tbsp dill, chopped
- 1 tbsp basil, chopped
- 1 tbsp parsley, chopped
- 1 tbsp chives, chopped
- Salt, to taste
- Combine cantaloupe, ½ of the shallot, yogurt, vinegar, and 2 tbsp of the olive oil in a blender
- Puree until smooth; stir in herbs, ½ of jalapeno, and 1 tbsp olive oil
- Refrigerate until cold
- To serve – ladle into bowls; top with diced cantaloupe, jalapeno, shallot, and herbs; drizzle with olive oil
* If you want to make this recipe vegan, just substitute another kind of yogurt or milk and adjust the vinegar accordingly to keep the right amount of acidic bite