Cantaloupe & Sun Gold Tomato Gazpacho

Serves 6-8, Prep: 20 min.  Chilling: 1 hour

This refreshing take on an old favorite is pure summer sun in a bowl! Serve chilled with a sliced baguette.


6 cups chopped cantaloupe
1 pint Sun Gold tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon plus 2 teaspoons lemon juice
¾ teaspoon sea salt
½ – 1 cup sparkling water


  1. Add all of the ingredients into a blender and puree until very smooth.
  2. Transfer to a container, cover and refrigerate until chilled, at least one hour.
  3. Stir before pouring into bowls to serve.