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Hey Sasha!
Watermelon Gazpacho
08/05/2010
Errika had been wanting to make this Gazpacho for a looong time and our schedules, for whatever reason, were never in tune. This was unfortunate, indeed, because this soup far, far exceeded my expectations. I love Mexican and gazpacho already, but when you throw watermelon into the mix it not only kicks up the flavor several notches, but you have a delicious, light, summery soup that is perfect alongside a margarita. (Aren’t we all looking for more ways to incorporate margarita’s into our diet during the summer months)?
One of the best things about this soup (other than its sublime taste) is how quickly you can make it. You throw everything into a blender or food processor. No cooking required! Even more perfect for summer nights where you can’t bare to turn on the oven because it is 100 degrees outside at 8 p.m. Hello, Maryland summers.
Oh and the color? Pink! How could this soup be bad, honestly?
Watermelon Gazpacho
Ingredients
1 small watermelon or 1/2 of a large, cubed
8 tomatoes, cut into small chunks
2 bell peppers (Errika used orange and yellow for color contrast), cut into small pieces
2 jalapenos, seeded and diced
2 English cucumbers (seedless), sliced and quartered
1 large onion, diced
2 teaspoons honey
1 teaspoon salt
pepper to taste
1/4 cup white balsamic or champagne vinegar
1/4 cup olive oil
4 cloves of garlic, minced
a small handful of fresh cilantro
Instructions from Errika:
“So, I cut everything up and separated them into different bowls. Then, I would take a handful of each ingredient except honey, seasoning, vinegar, and oil and combine them in the blender to puree. The pureed soup went into a big bowl. Keep combining ingredients until everything is blended. Then, add honey, seasoning, vinegar, and oil and stir a few times to make sure everything is well mixed. Chill it in the refrigerator. Hint: when blending ingredients, put ingredients with a higher water content (watermelon, tomatoes) in the bottom of the blender so it mixes easier. The cucumber in the bottom took a long time to blend.”
Hey Sasha!
About Maura
I have a secret: I cannot do anything in moderation. I always have to take things to the extreme, at the expense of my own and my family's sanity and often times my dad’s checkbook. When I started taking horseback riding lessons, I insisted on having a pony. When I ice skated for probably the second time, I made my mom buy me ice skates that were never again worn. When I thought I wanted to be a teacher, I made my parents turn one of the rooms in the basement into a school room, stocked with an overhead projector, pull-down maps and a real, classroom-sized chalkboard and white board. When I discovered cooking I bossed my older sister around in the kitchen for an entire day, forcing her to make dozens of recipes with me against her will and then had her do all the dishes (sorry Cait). And, when I discovered food blogs I bought the biggest binder I could find, printed out 250 recipes in one day and laminated and categorized each one. My dad was not happy about the ink situation. So, what does this tell you about me? For one, you can trust that every recipe I post is more than delicious and has been meticulously tried and tested for you. Also, that I’m an anal freak. Enjoy! View all posts by Maura → This entry was posted in Healthy Dishes, Quick & Easy Meals, Soups, Vegetables, mexican, vegetarian. Bookmark the permalink. ← Butterscotch-Coffee-Spice Bars Peach Crisp →Leave a Reply
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