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Gazpacho is a soup made of raw, blended vegetables and served chilled. Its refreshing nature makes it the perfect light lunch on a hot summer day!
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
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