Place the cantaloupe melon, roma tomatoes, and garlic in a blender. Blend until smooth.
Continue blending, and slowly add the olive oil and vinegar until combined.
Taste, and season with salt, pepper, and Tabasco.
Chill in the fridge for at least 30 minutes before serving.
Before serving, top each bowl of gazpacho with diced cucumber, red onion, and the taquitos of ham. Drizzle with olive oil and serve.
Calories: 261.24kcal | Carbohydrates: 17.36g | Protein: 16.05g | Fat: 15.59g | Saturated Fat: 2.32g | Cholesterol: 22.78mg | Sodium: 896.82mg | Potassium: 646.5mg | Fiber: 2.75g | Sugar: 14.13g | Vitamin A: 5237.62IU | Vitamin C: 64.01mg | Calcium: 36.36mg | Iron: 1.19mg