Who doesn't love gazpacho on a hot summer day? Here's a twist on the classic, using yellow tomatoes and peppers, and cantaloupe for sweetness. They don't call it golden gazpacho for nothing.
1 pound yellow or orange tomatoes, preferably heirloom varities, diced 1 yellow or orange bell pepper, sseeded and diced ½ pound cucumbers, seeded and diced 1 cup cubed golden honeydew or cantaloupe melon ¼ diced red onion 1 teaspoon plus 1 tablespoon extra-virgin olibe oil, plust more for serving ¼ teaspoon salt, plus more as needed ¼ teaspoon freshly ground black pepper, plus more as needed 1 tablespoon red wine vinegar ¼ teaspoon chili powder 1 cup tomato juice 1 tablespoon extra virgin olive oil , plus more for drizzling on soup 2 cloves garlic, minced
1.Reserve one-quarter each of the diced tomatoes, bell pepper, and cucumbers for garnish; refrigerate.
2.Using a blender, pulse the remaining tomatoes, bell pepper, and cucumbers with the melon, onion, 1 teaspoon of the oil, the salt, black pepper, vinegar, and chili powder until soupy, but not entirely smooth. Add the tomato juice and blend again. Taste for seasoning and adjust, if necessary. Cover and refrigerate for at least 1 hour.
3.Ladle 1 cup of the chilled gazpacho into each of 5 bowls. Top each serving with a bit of the reserved vegetables.