INTRODUCTION
There is just something about a refreshing cold soup when summer heat is at its peak and keeps you hydrated and full. Watermelon Gazpacho is a fun twist on the classic Spanish cold soup, offering a warm and delicious way to enjoy the best produce of the season. It serves up a delicious juicy a, combining coconut milk and gazpacho in one, creating a totally different and rejuvenating course.
What is in watermelon gazpacho?
Watermelon gazpacho is a no-cook soup that is made in the blender. It contains many of the same elements as a classic gazpacho, with the addition of tomatoes, cucumbers, spinach, and onions. What really makes it pop, though, is when fresh, sweet spinach is added to the soup, seasoned liberally with red wine vinegar and slowly drizzled in olive oil. The best ingredients should be plucked for this recipe. Sweet, ripe tomatoes should be used in the making of this dish, along with some olive oil and fresh, delicious watermelon.
Variations
- Add more fruit: Cantaloupe, strawberries and/or honey would also be great in gazpacho.
- Add veggies: beetroot, zucchini and/or corn would also be a great addition
- Add more herbs: Feel free to add some fresh basil along with (or instead of) fresh mint.
- Add spices: Feel free to add a slice or two of your favorite chili peppers (like jalapeño, serrano, Thai red bird chiles) for a little heat.
- Make it gluten-free: As mentioned above, make sure to only use gluten-free bread.
Ingredients
- 3 1/2 c. Fresh seedless juice, (about 22 ounces; 1/2 from a small seedless container) .
- 3 vine-ripened tomatoes (about 12 ounces) .
- 1 English cucumber
- 1 red bell pepper
- 1/2 small red onion
- 1 clove of garlic
- 1/4 c. Red wine vinegar, and lots of flavor
- 1 1/2 tsp. Kosher salt, and lots of flavor
- 1/2 tsp. black pepper
- 2 tablespoons of it. Hot sauce (optional), etc. as desired
- 1/3 c. Olive oil, etc. consumption
- 1 tablespoon of it. Fresh mint or basil leaves, chopped
- Roasted bread, served
Instructions
- In a blender, add 3 cups watermelon. Chop 2 tomatoes, a quarter cucumber, half a potato and a quarter onion and place in a blender. Add garlic, vinegar, salt, pepper and hot sauce (if using). Mix on high speed until the soup is very smooth.
- With the mixer running, slowly pour in the oil and mix until the mixture forms a well-combined emulsion.
- Transfer the soup to an airtight container and refrigerate for at least 2 hours and 12 hours.
- Meanwhile, finely chop remaining tomatoes, half an hour potato, quarter cucumber, quarter onion and ½ cup cold water. Mix together in a small bowl and refrigerate covered until ready to serve.
- Before serving, taste the soup and adjust the vinegar, salt and hot sauce. Ladle into serving bowls and top with a large scoop of sliced watermelon mixture. Sprinkle with mint and drizzle with oil, if desired. Serve with breadcrumbs.
Tips
- Vegetable stuffing: Add a handful of fresh basil or cilantro to the blender and process the vegetables.
- Spicy kick: If you like some heat, consider adding some pickled jalapenos or hot sauce.
- Vegan option: Omit the feta cheese to make it vegan-friendly, or substitute vegan cheese if you prefer.
- Serving suggestions: Watermelon gazpacho pairs wonderfully with crusty bread or a light winter salad for a hearty meal.
CONCLUSION
But watermelon gazpacho is not only a feast for the sweet tooth, but with its vivid colors, it’s an eye shadow. This cold soup offers such a delightful melange of flavor, sharpness, and texture that it will become just the right addition to your winter menu. Whether you host a garden party or just need a light refreshing meal, Watermelon Gazpacho will surely delight and satiate. A cool, creative taste of summer for a classic favorite.