Watermelon Gazpacho
August 21, 2019
We're in New York and were invited to my friend Barbara's for drinks. She served this amazing Watermelon Gazpacho. My husband LOVES Gazpacho and makes it every summer. Truth be told, I do not like Gazpacho, it's too acidic. Having said that, her Watermelon Gazpacho was absolutely delicious and by adding watermelon it totally tones down the acid. It's the perfect balance of savory and sweet and it's so light and refreshing. I actually want more of it and will make as soon as I get home.
- Prep: 20 mins
- Yields: 6 Servings
Ingredients
4 heaping cups cubed seedless watermelon
1 English cucumber, diced, reserve half
3 medium tomatoes, diced, reserve half
1 small red bell pepper, diced, reserve half
⅓ cup chopped green onions, diced, reserve half
3 to 4 tablespoons red wine vinegar
3 tablespoons olive oil, plus more for drizzling
1 to 2 teaspoons sea salt, or to taste
Directions
1Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions and place the remaining half in a blender. Add 3 cups of watermelon, then the garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.
2Pour into a large bowl (or small individual jars, as pictured) and stir in the reserved chopped vegetables and 1 cup of the cubed watermelon.
3Chill for 3 to 4 hours or overnight. Serve with drizzled olive oil.
Shoba
October 4, 2023
Leslie is there a substitute for the red wine vinegar? I have rice vinegar, that should work, shouldn’t it? This looks delicious and I’m eager to try it during our little heat wave going on right now. 🙂