Recipe: Watermelon Gazpacho

Cooking / Eating In

watermelon-gazpacho

Back when it was the warmer days of yore (aka summer), we received an orange watermelon in our local CSA.  Coming swift on the heels of the previous CSA, which had a traditional red watermelon, this orange watermelon was a welcome but overwhelming addition to the fridge.  After diligently but doggedly consuming half of the watermelon, I was still faced with the daunting portion of this juicy fruit that remained. My Zoku Molds still held yet-to-be-consumed popsicles so I couldn’t make watermelon pops (I know, poor me). That’s when I thought of a recent menu special I saw – watermelon gazpacho. While gazpacho traditionally has a tomato base, who says one can’t experiment a bit?  Some green and orange heirloom tomatoes were also in that week’s CSA, so I threw those in as well.  The result was satisfyingly refreshing.

You will need:

  • 1/2 a large watermelon (mine was seedless, super easy! If yours isn’t, you should probably remove the seeds)
  • 2 large tart tomatoes
  • 1 tsp red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 small red onion, diced
  • 2 tbsp dill
  • Salt and pepper to taste
  • Red pepper flakes to taste (I used 1/2 tsp)
  • Feta cheese for topping (if desired)

1. Combine watermelon, tomatoes, red wine vinegar, olive oil, onion and dill in a large pot.  Using an immersion blender (or a traditional blender), puree until smooth.

2. Mix in dill, salt and pepper, and red pepper flakes. Chill thoroughly.

3. Serve topped with feta cheese.

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