Cantaloupe Gazpacho

My farmer friend Jonah grows the most delicious fruits and vegetables in Pennsylvania and would always give me produce back when I was doing the summer farmers markets in New York.  From a generous gift of 7 cantaloupe my friend created this version of a cool summer time favorite : gazpacho. Its absolutely outrageous !

In a blender or food processor puree together:

• 1 C tomato juice
• 1/8 C white balsamic vinegar
• 2 tables. extra virgin oil
• zest and juice of 1 lime
• 1 table. of honey  ( chef tip : coat the spoon lightly with olive oil so the honey releases easily)
• 2 tables. fresh flat leaf parsley

In a food processor, chop together:

• 1 very ripe cantaloupe, peeled and seeded
• 1 tomato
• 1 cucumber, peeled and seeded (if using the Burpless garden variety no need to peel or seed)
• 2 ribs celery
• 1/2 red onion

Combine liquid with chopped items in a non reactive bowl and chill for a least 2 hours.  Serve with a dollop of Silafunghi Calabrian Chili Paste , a drizzle more of EVOO, and if desired, a dollop of sour cream. (the chili paste can be blended in as per each person's liking)