How to Make Chilled, Smooth Cantaloupe and Tomato Soup

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This is an old Mark Bittman recipe from the New York Times. Unlike traditional gazpacho, the fruit is cooked, pureed and then chilled. It has a lovely texture and is perfect for warm summer days.

by Sara Paul Raffel

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Step 1 of 10

Gather your ingredients. If you have a kitchen scale, go ahead and weigh the fruit. Make sure you have about 3 pounds of cantaloupe and 1.5 pounds of tomatoes.

Step 2 of 10

Seed and cut the cantaloupe into chunks. My cantaloupe is very large, so I am only using half.

Step 3 of 10

Core, peel and seed the tomatoes. It's important to remove the seeds, as they are impossible to purée. The skins need to be removed since they are bitter.

Step 4 of 10

Cut the tomatoes into chunks.

Step 5 of 10

Heat a couple tablespoons of olive oil in 2 skillets. It's important to use 2 skillets so that the cantaloupe and tomatoes sit in one layer. Turn the heat to high.

Step 6 of 10

Cook the cantaloupe and tomatoes, stirring, for about 2 minutes (or until they become juicy).

Step 7 of 10

Add the cantaloupe, tomatoes, basil leaves, 1.5 cups water, salt and pepper to a food processor or blender. Purée until smooth. If you want to thicken it, and make a bit richer, add more olive oil.

Step 8 of 10