Watermelon Gazpacho

Serves 4 – 6:

One of the foods I love in summer is cold fruit soups. I had some of the most amazing variations last summer while on an Alaskan trip with my family. Strawberry-raspberry and cantaloupe with chives were spectacular but my favorite by far was the watermelon gazpacho. They blended sweet juicy watermelon with refreshing cucumber and tangy tomato with a touch of EVOO for richness. Here’s my rendition of the dish with a couple of change ups. I’m a texture guy so I prefer to finely dice some of the ingredients instead of blending them completely. A bit of heat is also nice so I added some fruity jalapeno for bite. Simple, tasty and no cooking required!!

Ingredients:

  • 1 lb of watermelon (about 3 cups)
  • 1 roma tomato
  • 1 medium cucumber
  • 2 jalapenos
  • 1 lemon
  • ¼ cup of EVOO
  • 2 oz of goat cheese
  • Salt and pepper

Prep It:

  • Coarsely chop 3/4 of the watermelon. Finely dice the remaining watermelon.
  • Slice the tomato in half and remove the seeds. Finely dice the tomato.
  • Peel the cucumber, slice in half lengthwise and use a spoon to remove the seeds. Roughly chop ½ the cucumber and dice the other half finely.
  • Slice the jalapenos in half and remove the seeds and ribs. If you prefer your gazpacho spicy, leave the seeds and ribs from one jalapeno. Roughly chop one jalapeno and dice the other one as fine as you can.
  • Throw the coarsely chopped ingredients (watermelon, cucumber and jalapeno) into a food processor or blender with the juice from ½ a lemon, EVOO and dash of salt and pepper. Don’t over salt this! Just a pinch brings out the flavors of the fruit but it’s not a savory dish. Blend the mixture until its smooth.
  • Place the finely diced ingredients into a large bowl. Squeeze the other half of the lemon fruit and toss to combine.
  • Pour the blended ingredients into the bowl, mix and chill it in the fridge for at least an hour before serving.

Serve It:

  • Top the soup with some crumbled goat cheese and a drizzle of EVOO.
  • This makes a great first course! Pair it with grilled meats and veggies. Or serve it with a hunk of toasted, crusty bread for a light lunch.
  • Change it up! Try these variations in place of watermelon and tomato:
    • Cantaloupe and strawberries
    • Nectarine and apricot
    • Raspberry, orange and mint
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