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BRILLIANT MELON GAZPACHO

Take your pick: Watermelon or Cantaloupe!

HERE'S HOW:

Peel and seed a medium cantaloupe or half a small watermelon. Using a melon baller, set aside 6 small cantaloupe balls. If using watermelon, cut 6 small flower shapes. Chop then purée in a blender the rest of the cantaloupe or watermelon, 1 small cucumber (peeled and seeded), 2 tbsp chopped red onion, 1/2 tsp salt, and 2 tbsp white balsamic in a blender until smooth. With motor running, drizzle in 1/2 cup extra virgin olive oil.  If too thick add water, 1 tbsp at a time. Season with kosher salt and freshly ground black pepper. Serve gazpacho chilled. Top with cooked bacon pieces (for cantaloupe), crumbled Feta (for watermelon) and diced cucumber. Drizzle your choice of fruity or spicy fresh olive oil. For added fun, float melon balls. 

INSPIRED BY BON APPETIT