Many years ago we participated in an amazing local food & wine event. Always one for pushing the buttons of traditional cuisine, I found a recipe for summer watermelon gazpacho. I was desperately not wanting to make yet another paella or crudités or canape on a bread base, or anything remotely typical. Sometimes you go to these events and it’s the same old food over and over again.
This is my twist on the recipe I found. It was a fun one to make, and honestly I laughed when people were hesitant to try it because they felt it was a froufrou food item, but let me tell you – this is anything but froufrou. It’s hearty and meaty, and the cayenne doesn’t hit you at first, it’s a slow burn that sneaks up on you. Feel free to cut back on the cayenne, you can substitute sweet paprika if you don’t like heat, or you can add more if you really want it to pack a punch. I hope you like this – my family sure does as did everyone that tried it at that event.
WATERMELON GAZPACHO
5 cups peeled, seeded, roughly chopped watermelon
1 cup finely chopped watermelon
1 cup cranberry juice
1 cup peeled, seeded cucumber
1 cup diced celery
¼ cup diced red onion
¼ cup fresh mint leaves – minced (can substitute cilantro if you want)
juice of 1 lime
1 1/2 tbsp sherry or red wine vinegar
1/2 tsp cayenne
Mix 5 cups watermelon and cranberry juice in blender
Puree until smooth
Strain out any particles
Add the rest of the ingredients
Stir & enjoy
Watermelon Gazpacho
Ingredients
- 5 cups peeled seeded, roughly chopped watermelon
- 1 cup finely chopped watermelon
- 1 cup cranberry juice
- 1 cup peeled seeded cucumber
- 1 cup diced celery
- ¼ cup diced red onion
- ¼ cup fresh mint leaves - minced can substitute cilantro if you want
- juice of 1 lime
- 1 1/2 tbsp sherry or red wine vinegar
- 1/2 tsp cayenne
Instructions
- Mix 5 cups watermelon and cranberry juice in blender
- Puree until smooth
- Strain out any particles
- Add the rest of the ingredients
- Stir & enjoy
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