Cantaloupe Gazpacho with Split Red Lentils

Ingredients

• 3½ cups (875 mL) chopped ripe cantaloupe
• 2 cups (500 mL) peeled and chopped cucumber
• ¾ cup (175 mL) cooked split red lentils
• ½ cup (125 mL) cold water
• 2 Tbsp (30 mL) minced shallot
• ¼ cup (60 mL) white balsamic vinegar
• 3 Tbsp (45 mL) canola oil
• salt & ground black pepper, to taste
• chopped mint, for garnish
• extra virgin olive oil, for garnish