Got a yummy taste of fresh-summer-in-a-bowl to share with you today: Watermelon Gazpacho.
Last time we stayed at our beloved Keswick Hall, the Villa chef made a delicious version of this refreshing cold soup for lunch. It was love at first bite (sip? slurp?) and I was determined to find or make a similar recipe when we got home. After a little experimenting, using other recipes I found as guides, here is my final product. We love it, and think it tastes even better if you make it the night before and let the flavors meld overnight (the onion mellows overnight, so don’t freak out if it’s strong when you first make it). So easy, light, fresh, healthy, and delicious, everyone should put some Watermelon Gazpacho on their menu for the week. Great as an appetizer, first course, BBQ side, or paired with a panini.
1 large tomato, chopped
1 serrano chili seeded and chopped
3 cups watermelon, chopped or balled
1/4 cup red onion (or less if you don’t like an oniony after-taste), chopped
1 small cucumber peeled, seeded, and chopped
1 medium yellow bell pepper, seeded, and chopped
1/8 cup fresh mint leaves
3 T fresh lime juice
2 T raspberry wine vinegar
Blend all ingredients together in small batches with your blender or food processor. Combine all batches, stirring well, and refrigerate until serving. Garnish with mint if desired. I think it tastes even better the second day!
Printable version HERE.