Summer Gazpacho

Chef Spencer Drudy

Terra GR

Ingredients

For the Soup Base

Makes 6 cups

• 3 cantaloupe
• 12 large heirloom tomatoes
• 1 oz sherry vinegar
• 3 oz EVOO
• 4 dash hot sauce
• 1 Tbsp salt
• 1 tsp pepper

For the Summer Gazpacho

• 6 c soup base
• 2 cucumbers
• 2 red onion
• 4 jalapeño
• 1 c mint
• 2 lemons
• 1 Tbsp salt

Directions

For the Soup Base

1. Score, blanch, shock, peel and core tomatoes.
2. Rough chop cantaloupe.
3. Blend together with immersion blender or high speed blender.
4. Add remaining ingredients.

For the Summer Gazpacho

1. Small dice cucumber, red onion, and jalapeno.
2. Juice and zest lemons.
3. Mince mint.
4. Mix all evenly.
5. Pour cold soup base into bowls.
6. Top with mixture.
7. Serve.