Update and Redux: J – This is one of those “why didn’t we think of this before” dishes. Simple to make and really good on a hot Summer day. As Christina says, don’t rush to eat it. It needs a day or two to let the flavors come together. Serve cool. Yum!!
C – Don’t rush this recipe.
It gets better as it ages for a couple of days. The first day, it tasted Ok. It was a bit too sweet and the ingredients didn’t blend well. The second day was a lot better. It was like night and day.
Wow. Everything blended well together. I couldn’t stop eating it. Not too spicy.
The third day it got spicy. If you really like it a bit spicy, wait three days.
I couldn’t wait. So, I ate a bowl every day this week. It’s so refreshing and delicious. I couldn’t believe I was getting full from just watermelon gazpacho.
I loved how the vegetables were still crispy, even after soaking in the soup for days. They felt so fresh. It felt like I was eating a bowl of Summer.
I really recommend making this on a hot summer’s day. It will be really refreshing.
| Farmer’s Market Week: Watermelon Gazpacho |
- 4 cups roughly chopped seedless watermelon, plus 6 cups diced
- 2 cups tomatoes, diced
- 1 cup cucumber, peeled and diced
- ½ cup red bell pepper, diced
- 3 Tbsp basil, finely chopped
- 3 Tbsp lime juice
- 3 Tbsp fresh mint, chopped
- 2 Tbsp red onion, diced
- 2 tsp, ginger, minced
- 1 tsp, grated lime zest
- ½ tsp, green serrano chile, minced
- Lime wedges for garnish
- Salt and pepper to taste
- Puree 4 cups of watermelon in a blender until liquified.
- Pour into serving bowl. Stir in the 6 cups diced watermelon and all the remaining ingredients. Mix well.
- Cover and chill soup for at least 3 hours. Preferably overnight to allow flavors to fuse and vibrant red color develop.
- Serve chilled.
- Enjoy!
Just leave it in the refrigerator for a few days and have some when you feel like it.
It lasts up to a week in the refrigerator. Enjoy!
Adapted from: Vegetarian Times Magazine, June 2014