Melon Gazpachos

TAKE YOUR PICK: WATERMELON OR CANTALOUPE

Peel and seed a medium cantaloupe or half a small watermelon. Using a melon baller, set aside 6 small cantaloupe balls. If using watermelon, cut 6 small flower shapes using small cookie cutters. Chop the rest of the melon and place in a blender.

Add 1 small cucumber, peeled, seeded, and cut in pieces. Then add 2 tbsp chopped red onion, ½ tsp Kosher salt, and 2 tbsp Premium White Balsamic. Blend until smooth. With the motor running, gradually pour in ½ cup extra virgin olive oil. If too thick, add water 1 tbsp at a time. Season with additional salt and freshly ground black pepper. Pour into a medium bowl and refrigerate for 1 hour.

Serve with cooked bacon pieces (for cantaloupe), crumbled Feta (for watermelon), and diced cucumber (for both). Drizzle your choice of fruity or spicy fresh olive oil. For added fun, float melon balls on top.

Inspired by Bon Appétit.