Goat cheese & crispy bacon on foodie fridays: cool cantaloupe gazpacho

“Embark on a culinary adventure with our refreshing creation—Cool Cantaloupe Gazpacho with Goat Cheese & Crispy Bacon. A cool and delightful blend that elevates your dining experience.”

Hold the go-go inspector gadget arm for a sec!

We about had a mini heart attack as we walked into Target yesterday and noticed all the back to school supplies glistening on the shelves. Pens, markers, folders, backpacks, and Lisa Frank stickers were everywhere. At first, we were giddy because we hold a special place in our little OCD heart for office supplies. If we were to have a dream home, it would be Container Store mixed with a little Office Max. After our giddiness subsided, we began to freak out because back to school supplies = summer is almost over. WHERE DID THE TIME GO?

Between us, we secretly wish fall was here – can we get some fist pump action for pumpkin lattes, scarves, and boots? Sure, we try to remind myself to be happy in the moment; to enjoy summer’s produce, festivals, and late night chit-chats on the patio with friends. Yes, it stinks that we must endure 100 + degree weather; but, if we didn’t go through the extreme heat, we wouldn’t fully appreciate the brisk fall air and foliage to come.

So, here’s our plan to soak up the rest of summer – make simple, flavorful dishes that don’t require sweat and tears. Truth: we've never been a big fan of gazpacho. Something about the texture and sipping cold soup doesn’t jive with us. Plus, it reminds us of bottled V8 juice, which we despised as a kid.

Thankfully, we've grown up and have been shown the foodie ways, because when we found this recipe on Bon Appétit, we were instantly smitten. We adore cantaloupe. Why people fancy honey dew or watermelon is beyond us. Cantaloupe is the sexiest of the melon group. Back in ancient days you could find cantaloupe growing in Turkey, Egypt, and Iran. Today, California is largest producer of cantaloupes in the U. S. Here is an important little factoid for you – when you bring a cantaloupe home, put it in the refrigerator. Most store picked cantaloupes are ripe, which requires refrigeration in order for it not to spoil. Also, to tell if it is ripe, smell the bottom end of the cantaloupe. You’ll look a little weird sniffing a cantaloupe’s rear-end, but if you smell something sweet, it’s ready to be served!

Okay, where was we? Oh, yes, gazpacho. Instead of the standard ol’ tomato-based gazpacho, we thought it would be fun to make it with cantaloupe. This dish takes 2.2 seconds to make, it is cool, and sparks with a spicy kick from the red pepper flakes. Plus, you can’t beat a little goat cheese and crispy bacon action.

So, whip up this gazpacho and spend more time with Miz Summer. she’s a gem.

“Conclude your gourmet journey with the exquisite flavors of Cool Cantaloupe Gazpacho, enhanced with goat cheese and crispy bacon—a refreshing symphony that lingers on your palate.”