Inspired by last week’s entry about “six ways to eat watermelon” (sound off in the poll on the right if you haven’t already), I took to the Web in search of a unique watermelon recipe to feature here today.
The recipe I found is for watermelon gazpacho. I had only heard of gazpacho and wasn’t really sure what it was, so I did some research. Turns out, gazpacho is a “cold Spanish/Portuguese tomato-based raw vegetable soup.” Because it’s eaten cold, gazpacho is typically served during the warmer summer months.
You can wait until the summer to try this recipe, or you can try it now. Unlike traditional gazpacho, which has a tomato base, this recipe uses watermelon. Enjoy!
WATERMELON GAZPACHO
INGREDIENTS
-
2 cups 1/4-inch-diced watermelon
- 2 cups orange juice
- 2 tablespoons extra-virgin olive oil
- 1 seedless cucumber, diced into 1/4-inch cubes
- 1 small yellow bell pepper, seeded and diced into 1/4-inch pieces
- 1 small onion, diced into 1/4-inch cubes
- 2 medium garlic cloves, minced
- 1 small jalapeno pepper, seeded and minced (optional)
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh parsley, basil or cilantro
- Salt and freshly ground black pepper
DIRECTIONS
Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)