Got a yummy taste of fresh-summer-in-a-bowl to share with you today: Watermelon Gazpacho.
Last
time we stayed at our beloved Keswick Hall, the Villa chef made a
delicious version of this refreshing cold soup for lunch. It was love at
first bite (sip? slurp?) and I was determined to find or make a similar
recipe when we got home. After a little experimenting, and using other
recipes I found as guides, here is my final product. We love it, and
think it tastes even better if you make it, and then let the flavors
meld overnight (the onion mellows overnight, so don't freak out if it's
strong when you first make it). So easy, light, fresh, healthy, and
delicious, everyone should put some Watermelon Gazpacho on their menu
for the week. Great as an appetizer, first course, BBQ side, or paired
with a panini.
Watermelon Gazpacho
1 serrano chili seeded and chopped (in leiu of this, you can use 1/2 t red pepper flakes)
3 cups watermelon, chopped or balled
1/4 cup sweet onion (or less, if you don't like an oniony after-taste), chopped
1 small cucumber peeled, seeded, and chopped
1 medium yellow bell pepper, seeded, and chopped
1/8 cup fresh mint leaves
3 T fresh lime juice
2 T raspberry wine vinegar
Use an immersion blender to liquefy all ingredients -OR- blend all ingredients together in small batches using a blender or food processor. Combine all batches, stir well, cover, and refrigerate until serving. Garnish with mint if desired. Tastes even better the second day!
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