Summer Soup: Watermelon Gazpacho Recipe
The only way to enjoy soup in the summertime is if it's cool and crisp. Gazpacho comes to mind - that chilled cucumber-tomato soup staple. But you can make it even more interesting by incorporating a refreshing fruit-of-summer twist: Juicy watermelon with a hint of sweet strawberry. Trust me, you will want to make a big batch of this one. All you need is a blender and a handful of ingredients.
For about 2 servings, you will need:
- 2 lbs of seedless watermelon, without the rind
- 2 plum tomatoes
- a handful of strawberries, leaves removed
- half a cucumber, peeled
- 2 garlic cloves
- lemon juice from half a lemon
- red wine vinegar, about a 2-second pour
- ground black pepper, a pinch or two
- fresh mint leaves, off the stem
Place everything in the blender and allow the blades to work their magic until everything is incorporated to produce a smooth and frothy liquid. It could not be easier, nor more satisfying. You can have it all to yourself in a personal bowl of goodness, or pour it into shot glasses for your party guests to sip sans spoons.
If you want to turn this recipe even further on its head, change it from a liquid to a solid! Pour it into popsicle molds and place in the freezer for some impressive ice on a stick lickin'. Or if you prefer scoopin', scrape it granita-style and allow the icy crystals to dissolve on your tongue with every spoonful. In whatever state you choose to savor this unbeatable watermelon gazpacho, do it soon before your popsicle melts along with the summer's heat.