Golden Gazpacho

Here is a twist on the classic Gazpacho soup. Made with melons and yellow tomatoes, this family favorite is sure to please anyone at your table this season. Made with cantaloupe and yellow tomatoes (or heirloom), this sweet take on the original is not only pretty but exceptionally delicious. Best of all, it is a snap to make!

Ingredients:

• 1 pound yellow or orange tomatoes, preferably heirloom varieties, diced
• 1 yellow or orange bell pepper, seeded 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 olive oil, plus 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
• ¼ teaspoon salt, plus more as needed
• ¼ teaspoon freshly ground black pepper, plus more as needed

Directions:

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.