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CLEAN, SEPARATE, COOK, and CHILL


Cantaloupe Gazpacho

Cantaloupe Gazpacho

Try this COOL summer recipe with your Summer or Fall BBQ
Print Recipe
CourseSide Dish, Soup
Cook Time1 hour 30 minutes
Servings6 servings
Calories198kcal
AuthorChef Ryan Lowder

Equipment

  • Blender

Ingredients

  • 1 cantaloupe, medium washed, peeled, seeded, and cut into chunks
  • 1 cucumber, small washed, peeled, and cut into chunks
  • 2 tablespoons red onion rinsed and chopped
  • ½ teaspoon salt
  • cup water
  • ½ cup olive oil Or other vegetable oil
  • Black pepper to taste
  • Mint rinsed and chopped

Instructions

  • Wash hands with soap and water.
  • In a blender with the lid securely on, puree cantaloupe, cucumber, onion, salt and water until smooth, about 1-2 minutes.
  • Add oil and black pepper to blender. Wit the lid on, puree until smooth.
  • Portion into 6 small bowls and garnish with black pepper and chopped mint.

Notes

Get creative and try other melons and spices!
Nutrition Facts
Cantaloupe Gazpacho
Serving Size
 
1 serving
Amount per 1 Serving
Calories
198
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Sodium
 
224
mg
10
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
8
g
9
%
Protein
 
1
g
2
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
Potassium
 
218
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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