Watermelon Gazpacho

Watermelon. The juicy summer fruit meets the hot, peppery flavor of jalapeños to create a cold, summer soup perfect for the hot days (and nights) of a Central Texas summer. 

A hunk of a watermelon in my fridge, basil in the patio garden, and a lime on my counter -- just needed a few other veggies to create the dish. 

Found everything I needed at the downtown Austin Farmer's Market browsing with one of my besties Marla.

Saturday mornings hanging with a girlfriend - it doesn't get much better than that, right? 

I came home with this basket of goodies: 

Pulled this from my patio garden: 

 

 

 

Watermelon Gazpacho

Super simple, delicious & healthy, here's how: 

  • Watermelon (a few cups)
  • 3 tomatoes (stems removed, rough chopped, use serrated knife for easier dicing!) 
  • 2 jalapeños (or less! (or more) I like it hot!) 
  • 1/2 small red onion
  • 1 bunch fresh mint (remove stems)
  • 1 bunch fresh basil (leaves only) 
  • 1 cucumber (unpeeled is easier and more fiber)  
  • 1 lime (zest and the juice)
  • Olive oil
  • Sea salt 
  • Feta cheese (optional) 

Rough chop the watermelon, tomatoes, jalapeños (I keep the seeds for heat), red onion, and cucumber. Add to a food processor or blender. Add fresh herbs, lime zest and lime juice. Pulse/blend until soup is desired consistency. I like mine pretty smooth with a bit of texture.

Pour into your storage bowl. Pour the olive oil in a circular motion a few times around the bowl. Add salt to taste and stir. At this point, refrigerate the soup covered for at least 4 hours. The longer, the better as the flavors will meld and intensify. Taste again once chilled and add more salt if necessary. 

Serve cold topped with crumbled feta cheese for a tart kick! This soup is more delicious with each passing day. I hope you enjoy this tangy mix of sweet and hot.  

Fresh Zucchini "Pasta" with Pesto

0