Zesty Watermelon Gazpacho
Watermelon?! In the gazpacho?! Afew sips in and you will be entranced.
It’s an easy and delicious appetizer for summer dinner parties or any time.
The secret to its amazing flavor and taste-bud-delight is to make it the day before. The flavors will meld and strengthen. Serve it chilled.
Variations
• Serve it smooth in a chilled glass to sip
• Make it chunky and ladle into bowls
• Put it into a shot glass with a splash of Tabasco and a sprig of cilantro
• Make both non-spicy and spicy options: Make it without jalapeño/serrano peppers. Pour out an adequate amount for children (and those who don’t want spicy food), and then add the jalapeño/serrano pepper and blend again to have both non-spicy and spicy options.
Ingredients
- 1 lb watermelon, cut into 1-inch cubes
- 1 large tomato, chopped
- 1 cucumber, chopped
- 2 garlic cloves use garlic press
- 1 jalapeño optional
- 2 tablespoons chopped cilantro ** optional
- 3 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Adjust servings: bowls or 8 small glasses
Units:
Instructions
- Put half of the watermelon into the blender with the tomato, half the cucumber and the garlic. Puree until smooth.
- Add the rest of the watermelon, the jalapeño, garlic, Vinegar and olive oil and puree until smooth. Season with salt and pepper to taste
- Refrigerate overnight and serve in chilled glasses.
- For the chunky version (after refrigerating overnight), scoop a spoon of diced watermelon and red onion into a soup bowl.
- Pour watermelon gazpacho almost to brim of soup bowl. Sprinkle chopped cilantro on top.
Recipe Notes
Make it Chunky:
1 cup watermelon diced into small pieces
1/3 – 1/4 cup red onion, chopped medium-fine
1/4 cup cilantro chopped (optional) Cilantro sprigs
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