Cantaloupe Gazpacho with Split Red Lentils –

Cantaloupe Gazpacho with Split Red Lentils

  By lentilsorg  

July 12, 2015

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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!

  • Prep: 10 Minutes
  • 10 Minutes

    10 Minutes

  • Yields: 4


  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.


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


Nutrition Facts

Serving Size1¼ cup (310 mL)
Sodium180 mg
Potassium633 mg
Protein5 g
Cholesterol0 mg
Sugar14 g
Total Fat22 g
Saturated Fat2.5 g
Total Carbohydrates24 g
Dietary Fiber5 g