Cantaloupe Gazpacho

Enjoy your summer fruit with this recipe from Chef Brandon Drew at the Pyramid Restaurant at the Fairmont Hotel.

Cantaloupe Gazpacho

Cantaloupe (Peeled, Seeded & Diced)(Appx. 2), 60 Ounces
Cucumber (Peeled & Diced) (Appx. 2), 16 Ounces
Lemon Juice, 3 Ounces
Honey, 4 Ounces
Salt, 2 Tablespoons
Water, 16 Ounces
Champagne Vinegar, 3 Ounces
Favorite Lemon Sorbet, 1 Pint
Fresh Basil, 5 Leaves

Place all ingredients, except sorbet and basil, in a blender in batches and blend until smooth. Pour into a large bowl and mix well. Strain mixture through a fine mesh strainer and agitate liquid to remove all solids. Adjust taste to your desire by adding more salt, vinegar, lemon juice or honey as needed. Chill in cooler overnight in air tight container.

To Serve:  Place torn basil leaves into the middle of a chilled bowl (The basil is for flavor but also keeps the sorbet from sliding around in the bowl). Then just before serving place a medium size scoop of sorbet (the size of a ping pong ball) on top of the basil. Then pour the gazpacho around the sorbet.

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