A little salt and plenty of napkins and I’m a happy camper!

I went to a local restaurant lately and on the menu, the owners listed Watermelon Soup. Loving watermelon, sometimes called autumn ham back in the day, I just had to try it and I was licking the cup, wanting more. Tonight I made it with a little help from the internet and it was refreshing and utterly delicious- a little sweet, a little savory and totally spectacular. I tweaked the recipe provided by Linda Shiue, published in Salon. If you go to the site, you can also read the history of Gazpacho which is quite interesting.

http://www.salon.com/2010/07/20/watermelon_gazpacho/

Watermelon-cucumber gazpacho

Ingredients

  • 1 small (about 3 pounds) seedless watermelon, cubed (about 5 cups)
  • 1 small seedless cucumber, peeled and diced (about 1 cup)
  • 3 celery ribs, diced (about ½ cup)
  • ½ small red onion, diced (about 1 cup)
  • 1 clove garlic
  • ¼ cup fresh mint leaves
  • 1 red bell pepper, seeded, diced (about 1 cup)
  • 1 yellow bell pepper, seeded, diced (about 1 cup)
  • 1 jalapeño chile, seeded, more to taste
  • 3 tablespoons freshly squeezed lime juice (about 1 lime)
  • 2 tablespoons red wine vinegar ( I used apple cider vinegar)
  • ½ teaspoon salt, more to taste
I also added chopped fine cherry tomatoes (handful)  and a tbs honey.

Garnishes

  • Finely cubed watermelon, cucumber, celery, red and yellow bell pepper, and red onion
  • Fresh mint leaves
  • Olive oil for drizzling
  • A dollop of yogurt

Accompaniments

  • Crusty baguette

Directions

  1. Purée all ingredients in the blender until smooth, reserving some of each fruit and vegetable for garnish.
  2. Transfer to a bowl and cover. Refrigerate until cold, at least 2 hours and up to 24 hours.
  3. Divide chilled gazpacho into four bowls.
  4. Serve garnishes alongside for your guests to customize to taste.
  5. Finish with a drizzle of olive oil, if desired.
Advertisements