Cantaloupe Gazpacho

1 medium cantaloupe, peeled, seeded and chopped

1 small cucumber, peeled, seeded and chopped

2 tablespoons red onion, peeled and chopped
1/3 cup rice wine vinegar
1/4 cup olive oil
1 teaspoon kosher salt (more to taste)
White or black pepper to taste
Sriracha sauce or mint leaves

Place cantaloupe, cucumber, red onion and vinegar in blender and blend on high speed until almost pulverized. While the blender is running, add the olive oil. Season with salt and pepper.

Garnish with a swirl of Sriracha sauce to taste, or use mint for a less spicy version.

Yield: 6 servings

Adapted from July 2013 issue of Bon Apetite