📖 Instructions

1. Prepare the Cantaloupe: Begin by cutting the cantaloupe in half. Scoop out the seeds and discard them. Using a sharp knife, carefully remove the rind and chop the cantaloupe flesh into roughly 1-inch cubes. You should aim for about 4 cups of cubed cantaloupe.
2. Chop the Cucumber: Wash the cucumber thoroughly. You can peel it if you prefer, but leaving the skin on adds a bit of texture and nutrients. Chop the cucumber into smaller pieces, similar in size to the cantaloupe cubes. Aim for about 1 cup of chopped cucumber.
3. Mince the Mint: Fresh mint is essential for that refreshing flavor. Rinse the mint leaves and pat them dry. Stack a few leaves on top of each other, then roll them up tightly like a cigar. Use a sharp knife to thinly slice the roll, creating fine ribbons of mint. You should have about 1/4 cup of minced mint.
4. Combine Ingredients in Blender: Add the cubed cantaloupe, chopped cucumber, minced mint, and vegetable broth to a high-powered blender. If you don't have a high-powered blender, you might need to blend in batches to ensure a smooth consistency.
5. Blend Until Smooth: Secure the lid on the blender and start blending on low speed. Gradually increase the speed to high and blend until the mixture is completely smooth, with no chunks remaining. This should take about 1-2 minutes, depending on your blender.
6. Add Lime Juice and Salt: Pour in the fresh lime juice and add salt to taste. Remember, you can always add more salt later, but you can't take it away! I recommend starting with 1/2 teaspoon of salt and adjusting as needed.
7. Blend Again: Pulse the blender a few times to incorporate the lime juice and salt evenly throughout the gazpacho.
8. Chill the Gazpacho: Pour the gazpacho into a container with a lid. Refrigerate for at least 2 hours, or preferably longer, to allow the flavors to meld and the gazpacho to chill thoroughly. The colder, the better!
9. Taste and Adjust: After chilling, taste the gazpacho and adjust the seasoning if needed. You might want to add a bit more salt, lime juice, or even a pinch of sugar if the cantaloupe isn't sweet enough.
10. Garnish and Serve: When ready to serve, pour the chilled gazpacho into bowls. Garnish with a sprig of fresh mint and a drizzle of olive oil, if desired. You can also add a few small cubes of cantaloupe and cucumber for extra texture.
11. Enjoy Immediately: This gazpacho is best enjoyed immediately after garnishing. The flavors are at their peak when the soup is freshly chilled and the mint is vibrant.