Cantaloupe Zest Gazpacho
You've probably never heard of cantaloupe soup before, but one of our favorite creators, Nasim Lahbichi, whipped up this gazpacho with ACC, and we're not looking back.While the weather's still warm and melons are still in season, get cooking.
Ingredients
Peel, deseed, and chop your cantaloupe. Chill and set aside. Zest 2 limes and set the zest aside.
In a skillet, heat 1 tablespoon of neutral oil over medium heat. Place the 1/2 yellow onion face down along with 3 limes sliced in half, face down. Sear on medium heat for 3-4 minutes until charred.
In a blender, combine the cantaloupe, yellow onion, and juice of the limes until smooth. Add salt, about 1/2 teaspoon to start, and cinnamon and blend once more. Chill.
To serve, layer cubed feta, proscuitto, and mint onto a skewer. Pour soup into a bowl and drizzle chili crisp oil on top. Garnish with fresh cracked pepper and the skewer.
Dive in!!
