Cooling Summer Watermelon Gazpacho

Watermelon is one of the most refreshing treats of summer. Add it into a chilled soup and you have the best hot weather meal ever!

I have to admit that my favorite way to enjoy watermelon is southern style. A big slice of juicy watermelon in one hand, dripping down my arm, and a salt shaker in the other hand. Yes, I grew up eating salted watermelon. People who’ve never heard of it cringe, but those that have tasted it know the salt actually makes it taste a little sweeter.


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This gazpacho is one of my favorite summer meals. It gets hot in North Carolina in the summer and there are days that I need something besides a typical salad. This soup adds a change of pace without heating up your kitchen – in fact it even cools you down while you eat it!

Farmer’s Market Watermelon Gazpacho

Gazpacho is a liquid salad that’s perfect when you think you’re too hot to eat. You don’t have to heat up the house to make it, and you can make it ahead of time. That’s my kind of hot weather dinner!

  • 2 cups heirloom tomato, cut in chunks
  • 3 cups watermelon, cut in chunks
  • 1 small hot pepper, seeded with the ribs removed
  • juice of 1 lime or lemon
  • ½ to 1 cup tomato juice or water
  • 2 tablespoons olive oil (leave out to make oil-free)
  • 1 garlic clove, minced
  • ½ cucumber, diced
  • 1 small yellow bell pepper, diced
  • 2 tablespoons fresh basil (lemon or lime basil works great)
  • big handful of chopped fresh mint leaves (orange or lime mint is my favorite)
  • extra chopped tomato, for garnish
  • salt and pepper, to taste

Puree the 2 cups of heirloom tomatoes, watermelon, hot pepper, lime or lemon juice, tomato juice (or water), olive oil and garlic in a blender or food processor until relatively smooth. Pour into a large bowl or pitcher and add in the minced veggies and herbs. Stir with a spoon to mix everything together.

Take a final taste and decide if you need to adjust the salt and pepper, or add any more herbs or lime juice. Once it’s the way you like it, put it in the fridge to chill for at least an hour. Garnish with fresh mint and chopped tomatoes.

Yield: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes

 

Comments

  1. This looks great–thanks for the recipe! I spent my childhood in GA, so I grew up eating salt on watermelon too.

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