How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tomato Cantaloupe Corn Gazpacho?

You need 9 ingredients. The key ingredients include: 1/2 cup Cashews, 2 cups diced cantaloupe, 1 cup grape tomatoes (sliced in half), 2/3 cup Frozen corn (you can use fresh, however I like frozen as it adds to the coldness of the soup), and more.

Is Tomato Cantaloupe Corn Gazpacho suitable as soups & stews?

Yes, Tomato Cantaloupe Corn Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Tomato Cantaloupe Corn Gazpacho?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Cantaloupe Corn Gazpacho Recipe

Name: Tomato Cantaloupe Corn Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Cashews; 2 cups diced cantaloupe; 1 cup grape tomatoes (sliced in half); 2/3 cup Frozen corn (you can use fresh, however I like frozen as it adds to the coldness of the soup); 1/4 cup Mint leaves; 2 Garlic cloves; 1/4 cup Olive Oil; 2 tablespoons Fresh lime juice (about 1/2 a lime); Salt and pepper to taste

Try this homemade Tomato Cantaloupe Corn Gazpacho recipe the whole family will love. Made with Cashews, cantaloupe, grape tomatoes and Frozen corn. Easy…

This Tomato Cantaloupe Corn Gazpacho relies on simple, everyday ingredients such as cashews, diced cantaloupe, mint leaves and garlic cloves. It comes together quickly and makes 4 servings, at about 255 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

1/2 cup Cashews
2 cups diced cantaloupe
1 cup grape tomatoes (sliced in half)
2/3 cup Frozen corn (you can use fresh, however I like frozen as it adds to the coldness of the soup)
1/4 cup Mint leaves
2 Garlic cloves
1/4 cup Olive Oil
2 tablespoons Fresh lime juice (about 1/2 a lime)
Salt and pepper to taste

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Quick Info

Servings
4 servings
Calories
255 kcal
Category
Soups & Stews

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Tomato Cantaloupe Corn Gazpacho

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