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Orange Gazpacho

Food Processor/Blender

4 servings


2 large ripe tomatoes, peeled, seeded and finely chopped

1 medium cantalope, seeds and rind removed and finely chopped

1 cucumber, peeled and chopped

1 large onion, chopped

1 sweet yellow pepper, chopped

1 sweet red pepper, chopped

2 jalapeno peppers, minced

1 garlic clove, minced

¼ cup fresh cilantro (coriander), chopped

Grated zest of one orange

Grated zest of one lime

1½ cups fresh orange juice

3 Tbs fresh lime juice

Salt and freshly ground black pepper to taste

Sprigs of fresh cilantro (coriander) for garnish


In a food processor by hand, finely mince together tomatoes, cantaloupe, cucumber, onion, yellow pepper, red pepper, jalapeno peppers, garlic and ¼ cup fresh coriander.

Put the minced vegetables and herbs in a large bowl, add orange and lime zests, let sit in orange and lime juices.

Season to taste with salt and pepper.

Chill for at least one hour.

Ladle into chilled soup bowls and garnish with sprigs of fresh coriander.

Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.


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