Cantaloupe Gazpacho with Cantaloupe Pico de Gallo by LocalFarmOK

Cantaloupe Gazpacho with Cantaloupe Pico de Gallo by LocalFarmOK

Cantaloupe Gazpacho with Cantaloupe Pico de Gallo

This week’s Variety Bag is a true Summer Showcase! So many beautiful and fresh ingredients I wasn’t sure where to begin. Yet the return of ultra hot temps this week had me craving Gazpacho – with a twist! Using the Cantaloupe, Cucumber and Arugula from the bag – paired with OKC Savory Spice Maldon Salt, Queen City Jalapeno Oil, Urban Greens Cantaloupe Microgreens, Fisher Mixed Peppers and Greener Grounds Cherry Tomatoes, I am beyond pleased to share my recipe for Cantaloupe Gazpacho topped with a flavorful and equally as beautiful Cantaloupe Pico de Gallo. A cool soup that is a little bit sweet, a little bit savory and a little bit spicy – this truly is the summer soup of my dreams! I hope you enjoy it as much as I do, friends!

1 Cantaloupe – peeled and seeded – reserve 1/4 for the Pico

1 Cucumber – peeled and seeded

3 Fisher Sweet Peppers – 1 Yellow Pepper will work as well – topped and seeded

1/2 Red Onion – peeled

1/4 cup Red Wine Vinegar

1/3 cup Queen City Jalapeno Oil

Maldon Salt to taste

Urban Greens Cantaloupe Microgreens


Cantaloupe Pico *


Add the prepped cantaloupe (reserving 1/4 of it for the Pico), cucumber, peppers, onion, vinegar and oil to a blender. Blend until smooth and well combined. Salt to taste. Grab some pretty serving bowls and add desired amount. Top with the beautiful Cantaloupe Pico de Gallo along with some Urban Greens Microgreens, stop to appreciate the lovely dish you just created and then enjoy every single bite! Can be enjoyed immediately, yet I prefer to let it chill in the refrigerator for a minimum of 30 minutes prior to enjoying.

*Cantaloupe Pico de Gallo

1/4 Cantaloupe – small diced

2-3 Sweet Peppers – topped, seeded and small diced (1 bell pepper will do too)

1/2 Red Onion – small diced

1 handful Arugula – finely chopped

1/2 cup Greener Grounds Cherry Tomatoes – small diced

Lime – juiced and zested

Queen City Jalapeno Oil

Maldon Salt

Place all the prepped produce into a pretty bowl. Drizzle with oil and add a generous pinch of salt to taste. Stir to combine. Perfect to top the gazpacho, yet is equally as wonderful enjoyed with chips, atop your favorite grilled fish, on a salad….let’s face it, this pico pretty much tastes amazing with anything it graces. Enjoy.

Recipe and photos provided by

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