[donotprint]Gazpacho is a synonym of summer. This Spanish cold soup is traditionally made with tomatoes. But I’ve found out that this delicious dish can be adapted and made with a big array of ingredients. Last year I experimented with this recipe for the first time when I made green grape and zucchini gazpacho. Even though this summer has been very mild I’ve been craving this cool treat for a long time and I finally decided to make it again when I saw in the paper a recipe for a watermelon gazpacho. I followed the recipe to the letter, something that I rarely do, and I want to share it along with my thoughts here.[/donotprint]
Makes 6-8 servings
- 6 cups cubed seedless watermelon
- 1/2 cup cranberry juice cocktail
- 1/2 cup peeled, seeded, finely chopped cucumber (I only cubed the cucumber, most of its fiber is in the skin and seeds)
- 1/2 cup seeded, finely chopped red bell pepper
- 1/2 cup chopped celery
- 1/4 cup finley chopped red onion
- 1/4 tsp salt
- juice of 1 lime (I actually used 2)
- fresh mint leaves for garnish
- In a blender combine watermelon and cranberry juice. Pulse briefly until just blended (do not overprocess)
- Combine the watermelon mixture with the rest of the ingredients (except mint leaves) and refrigerate for at least 2 hours before serving.
- Even though I thought this was a very good gazpacho, there are a couple of things I would do differently next time. First I would add 1 or 2 TBSP of cubed avocado to each bowl right after serving. Gazpacho is definitely better with avocado. This gazpacho was a little too sweet for my taste so I would also add a jalapeno or two for some spiciness and/or skip the cranberry juice. Watermelon has enough water content to make the gazpacho soupy and I would avoiding all those undesired sugars and high fructose syrup they add to the juice (ugh!).