Preparation
Purée 1 medium cantaloupe (peeled, seeded, chopped),
1 small cucumber (peeled, chopped),
2 tablespoons chopped red onion,
2 teaspoons kosher salt,
and 1/3 cup water in a blender until smooth.
With motor running, drizzle in 1/2 cup extra-virgin olive oil;
season with kosher salt and freshly ground black pepper.
Serve gazpacho chilled, topped with thinly sliced fresh mint.
