I don’t want to make light of global warming, which is a very serious crisis that I wish world leaders would make a more important priority. But baby when it’s warm outside, we need something to take the heat off.
Gazpacho is great for getting cool. Most of us are at least a little familiar with tomato gazpacho which is really easy to make – take a bunch of tomatoes, some cucumbers, onions and green pepper – throw them all in the blender with a bit of extra virgin olive oil, garlic, tabasco to taste, salt – and blend it all up, chill and serve on a hot summer’s day.
But new on the scene is another red wonder of a cold soup – Watermelon Gazpacho! It beats the heat out of summer.
1 ice cold 3 lb. ripe watermelon (thump it and if it sounds hollow, it’s ready!)
1 large or 2 medium peeled and seeded cucumbers
2 large celery stalks
1 small head romaine lettuce chopped
2 medium, dense, heirloom tomatoes, seeded, chopped
1-2 tsp. minced garlic
Juice from 1-2 limes, according to taste
2 TBL. white balsamic or rice vinegar
2 TBL. fresh chopped cilantro, basil, mint or parsley
Sea salt, to taste
Slice the watermelon, cut up most of it, taking out the seeds; reserve about 1 cup, diced fine. Toss the cut up watermelon into a Vita-Mix or blender. Add the cucumber, celery, lettuce, tomato, garlic. Pulse and blend the mix briefly to process it. Add the juice from one lime. Add the vinegar, chopped herbs, sea salt. Pulse till combined.
Pour into a storage container, add in the reserved diced watermelon. Cover and chill until serving.
If you prefer it chunkier, substitute one big yellow or orange pepper. Garnish with some chopped mint, a dollop of yogurt and a bright slice of lemon.
Go for Greatness with Gazpacho!