Tomato & Cantaloupe Gazpacho


  • 4 tomatoes, about 1 1/2 pounds
  • 1 3-pound cantaloupe
  • 5 tablespoons olive oil
  • 10 leaves basil
  •  Salt and freshly ground black pepper
  •  Juice of a lemon


Core, peel and seed tomatoes; cut flesh into 1-inch chunks. Seed melon, and remove flesh from rind; cut into chunks. Place a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn heat under both to high. Add melon to one and tomatoes to the other, and cook, stirring, until they become juicy, no longer than 2 minutes.

In a blender or food processor, puree melon with tomatoes, 1 1/2 cups water and basil, along with some salt and pepper. Stir in remaining olive oil. Chill, add lemon juice to taste and adjust seasoning. Serve.

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These are recipes that we've tried with the produce in our Farm Boxes! We loved them and hope you get a chance to try them out too 😀

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