I LOVE SOUPS. NOT NECESSARILY COLD SOUPS. BUT THERE’S SOMETHING REALLY REFRESHING ABOUT A GAZPACHO.
It’s a great appetizer to cleanse and cool the palate before a main dish. This is a watermelon gazpacho. There are so many different versions, so this is one I came up with, based on flavors I like.
HERE’S MY TAKE:
- 4 cups cubed seedless watermelon (about 1 1/2 lbs), plus small cubes for garnish
- 1 1/2 lbs ripe tomatoes, roughly cubed (I use grape tomatoes for their flavor)
- 1/2 cucumber (about 4oz. worth), peeled and cut into large chunks
- 1 large garlic clove
- 2-3 tbsp red wine vinegar
- 1 tsp sea salt (more to taste)
- 1/2 jalapeno, sliced (more or less to taste)
- Juice of half a lime
*Don’t forget to scroll down for your Savory Sounds cooking soundtrack.
- In a blender, combine the watermelon, red wine vinegar, tomato, garlic, cucumber, jalapeno, lime juice, and salt. Cover and pulse as you go.
- Blend until smooth. Cover and chill in the fridge for about an hour (or until smooth).
- When you’re ready to serve, you may need to stir it to blend again. Pour into bowl and add a few pieces of watermelon. You may also add herbs to garnish. I use basil. Serve.
SINCE WE ARE IN APPETIZER MODE, HERE ARE A FEW EASIER LISTENING TUNES TO PLAY AT THE BEGINNING OF AN EVENING.
First, I absolutely love this theme song from the show Big Little Lies. It’s haunting.
In the same vein, there’s Let The Chalice Blaze by Thievery Corporation.
And finally here’s a great cover of Childish Gambino’s Redbone. It’s easy on the ears, but a little more uptempo from the original.