Watermelon Gazpacho

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I'm sure there are a lot of jokes about this … but I love watermelon. Juicy, sweet, full of fiber and abundant in summer … I'm fine to buy a couple of them, let them mature in the house for a few days, and then find thousands of ways to go crazy.

This is one of those ways.

A gazpacho is usually a tomato soup that is served cold… but instead of tomatoes, I gave it a different twist using lighter vegetables and a little more variety. I even grabbed some of my favorite tortilla chips and used them as an accompaniment.

The watermelon gazpacho, however, is a little different.

With sweet flavors that remind you more of lunch instead of dinner, it's light and sweet enough to leave you feeling full without feeling full.

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1 medium cucumber, chopped into pieces

1/4 cup red bell pepper

3 cups diced fresh watermelon

1 teaspoonful of red wine vinegar

3 tablespoons of extra virgin olive oil

2 tablespoons of chopped onion

a teaspoon of coriander

A teaspoon of dill.

a teaspoon of garlic

a pinch of sea salt

a handful of tortilla chips

You can use a blender for this, or you can do it by hand. I will explain both, here. Mix the onion, vinegar, olive oil and just half of the watermelon in the blender and puree. Perfectly fine to have pieces inside. In a separate bowl, combine the chopped cucumber with the chopped watermelon. Pour the mixture over the top of the cucumber-watermelon mixture. Add your liquids, herbs and spices, and you're done! Grab a large ladle, make sure you reach to the bottom for extra fruit, and add a few fries to the side to give it an extra crunch! Bon Appetite!

PS: If you want to make it by hand, just take the back of a large spoon and crush watermelon chunks until it's mostly juice and crushed fruit! A little more natural and home-made that way, anyway!


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