Sungold Tomato & Cantaloupe Gazpacho

Inspired by a recipe of my former boss, Chef Ana Sortun, this is one of the only cold soups I crave. Following Ana’s lead, keep the fragrant calyxes on the tomatoes and blend them right in. I can never decide what to garnish the gazpacho with because so many ingredients are complementary. On the A-list: fresh herbs like basil and mint, raw or grilled corn sliced off the cob, Urfa pepper, toasted garlicky breadcrumbs, olives, capers crisped in a bit of olive oil, plain yogurt and Dungeness crab.

Makes about 4 cups

1 pint Sungold tomatoes (stems in tact)
3 cups chopped ripe cantaloupe 
3 tablespoons extra virgin olive oil  
1 tablespoon lemon juice
½ teaspoon salt  
Sparkling water to thin or torn bread to thicken, optional

1. Place the cantaloupe, tomatoes, olive oil, lemon juice, and salt in a blender and purée until very smooth. Taste and adjust seasoning by adding more olive oil, lemon, and/or salt.

2. Blend in some sparkling water if you prefer a thinner soup or bread to thicken.

3. For a smoother soup, through a sieve over a bowl to strain out any bits of seeds and skin. Pour a little soup in the strainer at a time and use a ladle to push the soup through in a circular motion to speed up the process.

4. Transfer to an airtight container, cover and refrigerate until very cold, at least one hour. Stir well before serving.
   Keeps for up to 4 days.