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Recipe by

Lentils.org

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Cantaloupe Gazpacho with Split Red Lentils

Prep Time: 10 Minutes

Servings: 4

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!

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

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


Directions

  1. PLACE in the bowl of a food processor, the cantaloupe, cucumber, lentils, water, shallot, and vinegar, and puree until smooth.
  2. DRIZZLE canola oil in slowly while processing, until combined.
  3. SEASON with salt & pepper. Chill for 2 hours.
  4. GARNISH each bowl with mint and a drizzle of oil.

Nutritional Information

  • Serving Size: 1¼ cup (310 mL)
  • Per serving:
  • Calories 300
  • Total Fat 22 g
  • Saturated Fat 2.5 g
  • Cholesterol 0 mg
  • Carbohydrates 24 g
  • Dietary Fibre 5 g
  • Sugar 14 g
  • Protein 5 g
  • Sodium 180 mg
  • Potassium 633 mg
  • Folate 108 mcg