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  some summer tomatoes.

As if genies gathered in my kitchen, a watermelon gazpacho was poured into a bowl, and I was happy.

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.

I was gentle with the vinegar, but keep in mind that the vinegar taste will subside.

Sit back and relax, cool off with this delicious soup.

This is not the first time Spinach Tiger did something unique with watermelon. Check out these recipes.

Grilled Watermelon with Scallops

Grilled Blackberry Watermelon with Lavender Sea Salt

Please let me know how you make watermelon a little bit differently. I’d love to hear about it.

More Watermelon Recipes from Spinach Tiger

More Fruit Recipes from Spinach Tiger

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Recipe for Watermelon Gazpacho

Refreshing Summer Soup, using summer's freshest ingredients.

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 minute minute

Total Time 16 minutes minutes

Author Angela Roberts

Ingredients

• 2 cups watermelon
• 1 large fresh tomato
• 1 serrano pepper diced
• 1/2 red bell pepper diced
• 4 slices cucumber
• juice of 1/2 lime
• 1 tablespoon apple cider vinegar or to taste
• vegetables reserved for garnish
• Fresh herbs such as mint for garnish
• salt
• pepper

Instructions

• 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.

The post Recipe for Watermelon Gazpacho appeared first on Spinach Tiger.

As tomatoes, cucumbers and basil are a plenty right now, one lovely refreshing soup coms to mind, gazpacho. This version has no bread, but I did post a more traditional version here. And, I realize my title says grape gazpacho. I meant grape tomatoes, but it’s too late to change it now.

But, this is a bit different. Tomatoes, (mostly yellow), cucumber, pepper and basil blend together to bring a very fresh take on an old tradition. I actually had set the bread out for two days, but in the end I didn’t want anything but fresh vegetables and herbs. This makes it gluten free and vegan. Those needing to follow a gluten free diet should be aware that in restaurants, there will be bread in the gazpacho. Actually, gazpacho means stale bread, so I am taking license with the name.

This is a quick little post that can help you get your kitchen fix without any cooking and it only takes a few minutes. My heart is in food that can still be identified, even when it’s blended. This soup makes my heart sing.

Ingredients for Golden Gazpacho

• 1 pound tomatoes, mix of yellow grape, yellow and red
• 1 cucumber, peeled, seeded
• 1 red bell pepper, seeded
• 1/4 onion, chopped
• 1 banana pepper (for heat)
• 1/4 cup extra virgin olive oil
• 2 teaspoons champagne or sherry vinegar
• fresh basil (reserve some with colors)
• Sea salt, black pepper

Instructions

1. Chop tomatoes, onion, cucumber, peppers. Mix in blender. Slowly add olive oil. Add fresh basil. Season with salt and pepper.
2. Chill for several hours to overnight.

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Golden Grape Tomato Gazpacho

Gazpacho with golden grape tomatoes, spicy peppers for a chilled soup with zing.

Course Soup

Cuisine Spanish

Keyword gazpacho

Prep Time 15 minutes minutes

Ingredients

• 1 pound grape tomatoes
• 1 cucumber, peeled, seeded
• 1 red bell pepper or green
• 1 banana pepper
• 1/4 cup olive oil
• 2 teaspoons champagne or sherry vinegar
• fresh basil
• 1/2 teaspoon sea salt
• black pepper to taste

Instructions

• Chop tomatoes, onion, cucumber, peppers.
• Put olive oil in blender first. Add vegetables and a few basil leaves (if you have it) Blend.
• Season with salt and pepper.
• Chill overnight or for several house.
• Add vinegar when serving. You might want to drizzle a tiny bit of olive oil in each servings also. Garnish with basil.

The post Golden Grape Tomato Gazpacho, Gluten Free and Vegan appeared first on Spinach Tiger.

This Gazpacho from my garden recips is easy and refreshing, with very simple garden ingredients that are abundant in any summer pantry, with a few love of my life ingredients.

I had a great misunderstanding of gazpacho. I kept thinking the thickness came from the tomato and that had no appeal to me. But, gazpacho means stale bread, and bread and olive oil are major components to what is also sometimes called a “liquid salad.” I had no idea the “chunkiness” or heft came from the bread.

The recipe came at a perfect time of year, as I had red bell pepper and tomatoes in my garden. I love to be able to say: “here is my garden fare.” And, if it wasn’t in my garden, it was ingredients from my local farmer and local artisan bakery, Provence. The only ingredient imported was the olive oil, and that’s not changing anytime soon. (No olive trees here in Tennessee.)

Ingredients for Gazpacho (adapted from Le Cordon Bleu at Home)

• 1 ½ ounces fresh white bread, crusts removed
• 2 tablespoons red wine vinegar (another recommendation is Sherry vinegar)
• 2 cloves garlic
• ¾ English cucumber, unpeeled and roughly chopped
• 1 onion
• 1 green bell pepper, coarsely chopped (I used red bell pepper)
• 3½ pounds ripe tomatoes, quartered and seeded
• ½ cup olive oil

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Check out this post for FIVE CHILLED SUMMER SOUPS

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Traditional Gazpacho

Gazpacho with tomato, cucumber, bell pepper, onion for a crisp, chilled summer soup.

Course Soup

Ingredients

• 1 1/2 ounces white bread
• 3/4 cucumber
• 1 small onion
• 1 green bell pepper
• 3 1/2 pounds tomatoes
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 2 teaspoons red wine vinegar or sherry vinegar

Instructions

• Blend all ingredients together. Season with salt and pepper. Serve chilled.
• Peel and seed cucumbers. This eliminates any bitterness.
• Cut and seed peppers. Feel free to add in one spicy pepper like a banana pepper if you have it. Otherwise bell pepper alone is fine.
• Put half of the olive oil in first. Add vegetables and bread. Blend until you have the right consistency. You don't want a thin puree. You still want soup to have heft but not with chunks. Add more olive oil as needed.
• Add vinegar. Stir in.
• Season with salt and pepper.
• Garnish with Basil.

The post Gazpacho From My Garden appeared first on Spinach Tiger.