Gazpacho, okay another word that I have some fun saying (like galette or baba ghanoush). This gazpacho is a twist on traditional gazpacho, as the star ingredient is fresh, juicy, and sweet watermelon with tomatoes being the supporting actor. You all know how much I love watermelon and this recipe showcases watermelon in a unique way combined with the traditional ingredients in gazpacho resulting in a spicy and sweet flavor combination. Also this recipe comes in perfect timing as Saturday August 3rd was National Watermelon Day! If you follow me on Instagram, Twitter, and Facebook, I was having fun posting many pictures and comments about the wonders of watermelon!
What is gazpacho? Is traditionally a tomato based soup, served cold. The ingredients used vary from culture to culture, with tomato as the main ingredient followed by onions, cucumber, garlic, herbs, salt, pepper, and olive oil. Other additions you may see around the world include seafood added, meat, vegetable stock, bread, grapes, avocados, etc. Not only can the ingredients in gazpacho vary, but the ending texture as well depending on whether the dish was pureed using a blender or traditionally mashed with a mortar and pestle. I chose to use my Vitamix to create a smooth texture.
I know what you may be thinking, cold soup? Yes, I was thinking the same thing as well when I first heard of gazpacho. To be honest, for years I didn’t enjoy gazpacho and oddly enough I love cold tomatoes, cool cucumbers, and every ingredient that typically makes up this dish, but the phrase ‘cold soup’ left me feeling ehhh. That was until I came across the concept of adding in watermelon to a traditional tomato based gazpacho. This is a great recipe to “dip your toe” into the world of gazpacho (unintentional rhyming). It’s very light, refreshing, easy to digest, sweet, spicy, and zesty all in the same bite. All perfect characteristics for a summer soup (especially because this makes plenty to share!).
Serve Gazpacho with |
- diced red onions
- cool avocado slices
- thinly sliced cucumbers
- herbs// cilantro, mint, parsley
- cubed watermelon
- thinly sliced jalepeno peppers
- toast (gluten free for me!)
- crackers (this is my favorite brand)
- and much more!
- 8-10 cups watermelon, fresh (after blending)
- 1 red bell pepper, diced
- 1 cup tomatoes, diced
- 1 cup cucumber, diced
- ½ cup red onion, diced (reserve ¼ cup for garnish)
- ½ cup cilantro, fresh
- ½ cup mint, fresh
- 1 jalepeno
- 2 cloves of garlic
- 1 juice of lemon
- 1 juice of lime
- ½ tsp. cumin
- fresh ground black pepper (to taste)
- sea salt (to taste)
- Reserve a small portion of the diced cucumber, tomato, red onion, and cilantro for a garnish.
- Simply add all ingredients into your Vitamix or food processor/blender and blend until smooth.
- Serve immediately or keep chilled in refrigerator.
For more information about the nutrition of WATERMELON click here.
Have you tried gazpacho? What were your first impressions and thoughts of the dish? Share below, I love hearing about your experiences with foods!