Watermelon Gazpacho
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Watermelon Gazpacho
It’s too hot to cook! We’re going through a little bit of a heat wave here in Southern Ontario, it’s scorching, humid and muggy, not the ideal weather for cooking at all. To beat the heat I offer up watermelon gazpacho, which takes the classic cold soup to another level – it’s sweet, tangy and oh so refreshing, and the best part? No cooking required!
Serves 4
Watermelon Gazpacho
Ingredients
1 ½ cups Watermelon, pureed in a food processor and strained
3 cups of finely diced seedless watermelon
1 ½ cup pureed tomato (I used canned San Marzano tomatoes)
1 cup of finely diced cucumber, seeds removed
1 cup of finely diced tomato, seeds removed, and sprinkled with 1 teaspoon of salt
½ cup of finely diced red onion
½ cup of finely diced sweet red pepper
1 tablespoon of red wine vinegar
1 Jalapeño, finely diced (optional)
1-2 tablespoons of freshly squeezed lemon juice
1 teaspoon of honey
Salt and pepper to taste
Cilantro oil for garnish (optional) recipe follows
Optional garnishes:
Fresh cilantro
Fresh Dill
Fresh mint
Fresh basil
Sliced jalapeño
¼ ounce chilled vodka
Squeeze of lime
Method
In a large bowl or stockpot combine all ingredients and stir
Let chill in the refrigerator for at least two hours up to overnight
If chilling overnight, add the jalapeño one hour before serving
Ladle into serving bowls and garnish with desired herbs
Cilantro oil
Ingredients
½ cup of fresh cilantro, stems included
1 cup light extra virgin olive oil
Method
In a small saucepan, combine all ingredients and bring to a low simmer
Remove from heat and allow to cool completely
Remove cilantro from oil
Pour oil into an airtight container and store in the refrigerator
Wondering what to serve with this sweet and tangy cold soup? I paired it with grilled flatbrad, shrimp in a garlic lime butter and grilled Guernsey Girl cheese. Yum!
