• Melon Gazpacho


You’re in for a treat with this gazpacho recipe by Market Chef Nettie Colon. She wowed our Harvest Social 2023 attendees, then recreated it at the market for Mill City Cooks – now the full recipe is here for you to recreate and enjoy!

Melon Gazpacho

By Nettie Colón



  • 1 medium cantaloupe melon seeded and chopped from Nistler Farms
  • 2 cups of watermelon diced from Bean Market
  • 4 Roma tomatoes peeled and cored from Urban Roots
  • 3 garlic cloves peeled and cored from Clover Bee Farm
  • 3 tablespoons extra virgin olive oil for richness & extra for drizzling when serving
  • 2 tablespoons sherry vinegar
  • Salt and pepper to taste


  1. Place the cantaloupe, watermelon, tomatoes and garlic in a blender and blend until smooth.
  2. Continue blending and slowly add the olive oil and vinegar until combined.
  3. Strain through a regular strainer, pressing down to extract every bit of juice. Discard pulp.
  4. Taste and season with salt and pepper as needed.
  5. Chill in the fridge for at least 30 minutes before serving.
  6. Drizzle with olive oil and serve.

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