Cantaloupe Gazpacho with Split Red Lentils

Ingredients

3½ cups (875 mL) chopped ripe cantaloupe

2 cups (500 mL) peeled and chopped cucumber

¾ cup (175 mL) cooked split red lentils

½ cup (125 mL) cold water

2 Tbsp (30 mL) minced shallot

¼ cup (60 mL) white balsamic vinegar

3 Tbsp (45 mL) canola oil

salt & ground black pepper, to taste

chopped mint, for garnish

extra virgin olive oil, for garnish