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CANTALOUPE GAZPACHO

Peel, seed a medium cantaloupe. Using a melon baller, set aside 6 small balls. Chop then purée the rest of the cantaloupe, chopped), 1 small cucumber (peeled and seeded), 2 tbsp chopped red onion, 2 tsps kosher salt, and 1/3 cup water in a blender until smooth. With motor running, drizzle in 1/2 cup extra virgin olive oil.  Season with kosher salt and freshly ground black pepper. Serve gazpacho chilled. Top with cooked bacon pieces and drizzle your choice of fruity or spicy fresh olive oil. For added fun, float melon balls. 

INSPIRED BY BON APPETIT