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.
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!
- 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.
- Put it in the fridge to chill for at least an hour. Garnish with fresh mint and chopped tomatoes.