I recently had lunch at a restaurant that had watermelon gazpacho on the menu. I made the mistake of ordering the other soup of the day which was awful and overpowered by dill, not pretty to look at.
For the next few hours, the vision of a watermelon gazpacho danced in my head. I could see pretty colors, and taste refreshing combinations of tomato, melon and cucumber. The weather was a crisp 99 degrees F. and as I was putting my farmer’s market bounty away, I realized I a cut up watermelon staring at me, a half cucumber and of course, Bobby’s tomatoes from Burn’s Farm Produce sitting on the counter.
As if genies gathered in my kitchen, a watermelon gazpacho was poured into a bowl, and I was happy. An unpleasant morning seemed to turned around. The Franklin Farmer’s Market is a covered market making heat livable, but the Richland Farmer’s Market in Nashville, (while adorable with wonderful vendors) has no cover and the heat was brutal.
This is gazpacho blended a bit more smoothly, although I still prefer it chunkier.
The first thing I did was research watermelon gazpacho. I have a good tomato gazpacho here, but adding watermelon is another story.
When I returned home, I had that watermelon gazpacho on my mind. What are the chances of me just happening to have al the ingredients on hand? Don’t you love when things like that happen?
Easy Recipe for Watermelon Gazpacho Depends on the Freshest Ingredients
This recipe for watermelon gazpacho is straight away simple, as long as you have the freshest, sweetest ingredients. This is a soup that requires farmer’s market tomatoes and sweet, ripe watermelon. Go gently on the cucumber, which has a penchant to dominate a dish. When you add in your peppers, go with what makes you happy. I’m not a fan of raw, green bell pepper, as red bell pepper is sweeter. I also used a serrano peppers delight my taste buds and help to wake up a dish. I was gentle with the vinegar, but keep in mind that the vinegar taste will subside.
This is not the first time Spinach Tiger did something unique with watermelon. Check out these recipes.
Please let me know how you make watermelon a little bit differently. I’d love to hear about it.
- 2 cups watermelon
- 1 large fresh tomato
- 1 serrano pepper, diced
- ½ red bell pepper, diced
- 4 slices cucumber
- juice of ½ lime
- 1 tablespoon apple cider vinegar (or to taste)
- vegetables reserved for garnish
- Fresh herbs such as mint for garnish
- Reserve some of the chopped watermelon, tomato, pepper for garnish.
- Put ingredients into a blender. Pulse to get the texture you like. I left my texture on the chunky side.