Gazpacho is traditionally a Spanish cold tomato soup. It’s perfect in the summer time when you just can’t see another salad, but also can’t be bothered to fire up the stove. This gazpacho has a little twist to it with the watermelon. Watermelon is extremely hydrating and pairs well with the sweetness of vine ripened tomatoes. This is important - make sure you get very flavorful tomatoes, it makes all the difference!
Usually I make sure my recipes don’t make big serving sizes, so you can multiple it as many times as you need it. In this case, though, you want to make a bigger batch and keep it in the fridge. That way you always have a healthy snack ready to go throughout the day, and the flavor actually gets better after a day or two in the fridge!
Preparation time: 15 minutes
Cooling time: at least 2 hours
For 4 servings:
3 big tomatoes (about 3 cups), roughly chopped
3 cups watermelon, roughly chopped
1 red pepper, roughly chopped
½ cup fresh basil leaves
½ cup fresh mint leaves
¼ white onion
sea salt and black pepper
extra virgin olive oil
Put everything in blender or food processor, and blend on high for at least 2 minutes. Check that everything is foamy and no more chunks are left, otherwise blend again.
Season with sea salt and black pepper.
Drizzle with extra virgin olive oil and serve.
Bonus note: if you are fan of raw garlic, add a clove to the gazpacho. It really elevates the flavor!