During these dog days of summer, cool off with some refreshing gazpacho. Gazpacho is a cold soup recipe traditionally made with tomatoes, but for this recipe, I decided to use watermelon. I had a soup similiar to this one in college while working at a fine dining restaurant. It made an impression on me and now, seven years later, I decided to try and recreate that memorable soup.
Gazpacho, just like hot soup, is inexpensive to make and it actually takes even less time because all you need to do is blend the ingredients together in a blender. No need to bring it to a boil and then simmer for several minutes. Instead, all you have to do is rough chop your ingredients and then blend for a few seconds. It takes no time at all!
a couple of fresh basil leaves
1/2 tsp of fennel seeds (optional)
3-4 cups of chopped watermelon (remove any hard seeds)
2-3 cups chopped cantaloupe
1 med sized cucumber peeled and seeded
a drizzle of evoo
a dash of salt
1 tsp cayenne pepper (for heat, optional)
1 tblsp white wine vinegar
Throw all the ingredients in the blender and blend until smooth-or if you prefer your gazpacho chunky, blend for less time. Chill before serving. Garnish with a fresh basil leaf.
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