May 24, 2014 - Gazpacho is one of my favorite simple, make-ahead summertime recipes, especially with the combination of watermelon, cool cucumbers, and crisp red peppers.
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Reserve some of the chopped watermelon, tomato, pepper for garnish. Put ingredients into a blender. Pulse to get the texture you like. I left my texture on the chunky side. Please follow me on instagram. If you make this …
Watermelon gazpacho is BEYOND easy to make – you’ll hardly break a sweat in preparation – and it has a charmingly rustic elegance that makes it super versatile and just fun to eat. Add watermelon, ½ of the diced English cucumber, tomatoes, ¼ cup of red onion, garlic, vinegar, olive oil, salt, and pepper to a blender and puree until smooth.
An ice-cold gazpacho seemed like it would hit the spot, but that suggestion was met with a resounding, “No way!” My effort to convince Shawn that gazpacho is basically just pureed salsa (the only way he’ll eat raw tomatoes) didn’t get me anywhere. Luckily, I had this recipe up my sleeve — a sightly spicy watermelon soup without a single tomato.
Directions 1 Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl. Season with 1 1/2 teaspoons salt, and pepper to taste. ... 2 Puree the tomato mixture in a blender, in batches if necessary. ... 3 To serve, top the soup with the small herb leaves and a drizzle of olive oil.
English cucumber is generally pretty subtle in flavor but we like what it brings to the overall profile of our gazpacho, and some bell pepper is just another way to enhance the taste and texture of the soup.