In a summery risotto, a cooling gazpacho, and a seasonal dessert, honeysweet cantaloupe goes way beyond fruit salad
CANTALOUPE GAZPACHO
Ryan Lowder, The Copper Onion, Salt Lake City: “The cantaloupes we get here are really sweet, so we counter that with savory flavors.”
Puree 1 medium cantaloupe (peeled, seeded, chopped), 1 small cucumber (peeled, chopped), 2 Tbsp. chopped red onion, 2 tsp. kosher salt and 1/3 cup water in a blender until smooth. With motor running, drizzle in 1/2 cup extravirgin olive oil; season with kosher salt and freshly ground black pepper. Serve gazpacho chilled, topped with thinly sliced fresh mint. 6 servings
MELON AND PROSCIUTTO RISOTTO
Cassy Vires, Home Wine Kitchen, St. Louis: “I like to take a classic pairing and turn it on its head.”
Bring 6 cups…