Gazpacho is a traditional Spanish cold soup made of raw vegetables. In this version, we swap the vegetables with cantaloupe and add some favorite summer flavors. The soup is sweet, savory, light and refreshing on hot days. Serve as an appetizer or a side and let your guests choose the toppings. Toppings add texture and flavor, so round up as many as possible.
Ingredients
- 1 large ripe cantaloupe, about 5 pounds, divided
- 1 cup Greek yogurt
- 1 teaspoon grated lemon zest
- Juice from one lemon (about 3 tablespoons)
- 4 large basil leaves
- 4 teaspoons culinary lavender
- ¼ teaspoon salt
- Cubed cantaloupe
- Unsweetened coconut flakes
- Basil leaves
- Honey
- Greek yogurt
- Culinary lavender
Preparation
Cut the cantaloupe in half and remove seeds with a spoon. Chop the melon into small cubes, discard the rind and reserve 1½ cups of chopped cantaloupe.
In a blender, add the remaining cantaloupe (about 6 cups), Greek yogurt, lemon zest, lemon juice, basil, lavender and salt. Purée on high speed until smooth. Pour soup into a large jar and chill for at least 1 hour before serving.
Garnish each bowl with toppings as desired.
About this recipe
Find recipes for Gluten-Free Lemon Lavender Bars and Blue Corn Bread with Lavender Honey Butter at EdibleMichiana.com/Lavender.
