Corn and Melon "Gazpacho"

Corn and Melon
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Corn and melon gazpacho refreshes you during the dog days of summer with a crisp, clean flavor – no cooking involved! Gazpacho has a naturally coarse texture. For a smoother soup, tuck a few layers of cheesecloth into the sieve when you strain it. The gazpacho will lose some thickness, but gain a more delicate mouthfeel.


  • 1 shallot
  • 4 cobs of sweet corn
  • 1 medium cantaloupe, seeded and cubed
  • 1 Persian cucumber, seeded and cubed
  • ⅓ cup filtered water
  • 1 tsp. lemon juice
  • ½ cup olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 Tbsp. lemon balm or mint, finely chopped


  1. Chop the shallot, then place the pieces in a fine-mesh sieve and rinse them with cool water. Drain the shallot pieces and add them to a food processor.
  2. Slice the kernels off the cobs and add them to the shallot. Squeeze the milk from the corn by running the broad side of the knife down the cob, adding it to the other ingredients.
  3. Add the cantaloupe, water and lemon juice, then process until smooth. With the processor running on low speed, drizzle in the olive oil.
  4. Strain the soup through a fine-mesh sieve and into a serving dish. Season with kosher salt and freshly ground black pepper to taste. Chill the gazpacho in the refrigerator until cold, about 30 minutes.
  5. Garnish the soup with chopped lemon balm or mint just before serving. Store leftovers in an airtight container in the refrigerator and use within 2 days.
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