Serves Five

If you’re not a fan of cantaloupe feel free to substitute honeydew

Cantaloupe Gazpacho

  • 1 cantaloupe
  • 3 large tomatoes
  • 1 tsp grated ginger
  • ¼ cup almonds
  • 2 slices brioche
  • ¼ cup champagne vinegar
  • 1 c extra virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

Tomato Salad

  • 6 large ripe tomatoes, cut into small bite size pieces
  • 2 peaches diced
  • 4 figs, cut in half
  • 2 Tbsp chives, chopped or snipped
  • 2 Tbsp basil
  • 1 cup Ricotta
  • Baguette to make 5 crostini
  • Maldon finishing salt
  • 1 cup simple vinaigrette (see below)

Simple Vinaigrette

  • 1 cup of your favorite vinegar (we like Minus 8)
  • 1 cup orange juice
  • 1 cup olive oil

Preheat your oven to 350. Slice 5 pieces of baguette and place on a baking sheet in the oven until golden brown. Reserve for plating. Next, make the cantaloupe gazpacho. Cut cantaloupe and tomatoes into smaller pieces to help it evenly blend. Place all ingredients into the blender and blend slowly, drizzling in the olive oil to emulsify. It should taste fruity like cantaloupe but refreshing with a slight hint of ginger. Set aside. 

Next, make a simple vinaigrette. Add vinegar and orange juice in a clean blender and blend slowly. Drizzle in oli until emulsified and season to taste with salt and pepper. 

In a mixing bowl, combine the tomatoes, peach, fig, and chive. Drizzle over the simple vinaigrette and season the tomato salad to taste.

We like to use a large bowl for plating this salad to help contain the gazpacho and also for mixing everything together to get the perfect bite. Lay down the tomato salad on half the bowl and slowly pour about 2 ounces of cantaloupe gazpacho in the middle of the bowl. Roughly pull some basil to place on top of the tomato and scoop a couple dollops of ricotta on top of the cantaloupe. Lay the crostinis over the tomato which will add great texture to the salad. Finally finish with a little finishing salt over the tomato and ricotta.