A hot fiery day outside or a warm fall afternoon, a perfect watermelon from the farmers market, heirlooms tomatoes, serrano chilies and cucumbers from the garden.
It all calls for a perfectly chilled gazpacho smothered in watermelon.
The serrano chilies break into the sweetness, the mint heightens it to superb levels…the rest you will just have to taste to believe.
They fact that no cooking is required makes it even better. Make sure you use good organic ingredients for this dish and it is chilled for an hour or so in the fridge before serving
I added cilantro because I love but you can leave it out if you wish.
Watermelon Cucumber Gazpacho
- 4 cups chopped watermelon
- 1 large or 2 medium chopped heirloom tomatoes
- 1 medium cucumber peeled and chopped
- 1/2 red onion chopped
- 2 serrano chilies ( use less to manage the heat)
- 2 cloves of garlic
- A handful of mint – chopped
- A handful of cilantro – chopped
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons good olive oil
- Pink Himalayan salt – add to taste
- 1/2 tsp ground cumin
- Avocado, chopped watermelon and roasted corn for toppings ( optional)
Putting it together:
- Put cucumber, tomatoes, onion and chilies in a bowl with the vinegar and let sit for 10 mins to bring out the flavors.
- Add this to food processor with the garlic and blend until pureed. It is best to pulse to control the consistency.
- Add watermelon, mint, cilantro, cumin, oil and salt and pulse again until the soup comes together.
- Add lemon juice and chill for an hour.
- Its ready! Top with roasted corn kernels, cilantro and avocado slices and serve this beautiful bowl of soup.