Come August, my parent’s LI tomato patch is overrun with juicy ripe tomatoes. They overflow on the kitchen counter even though they are sliced and eaten every night for dinner. When my sister and I and our families descend upon the house in August, we do make a dent in the tomato count (can you say BLTs?) but they just keep coming! My father is relentless and brings in full baskets each morning. So, my creative mother began whipping up batches of watermelon gazpacho, combining the best two flavors of summer. This tasty treat is lo-cal, refreshing, and super yummy, especially between meals. I found myself reaching for a mugful in the afternoons, curbing my appetite before dinner. I figured this gazpacho recipe was perfect for Easy Eats since really, there is minimal prep time and the blender does all the work. This recipe would also be perfect for a lite lunch, or summer dinner appetizer. It can be served in small glasses or some cute watermelon mugs that I found online. There are still a few weeks of summer left, so be sure to try this before the good tomatoes are gone. Bon appétit!
Watermelon Gazpacho
Ingredients
- 1 large tomato
- 2 cups cubed fresh watermelon (avoid seeds)
- 1 teaspoon red wine vinegar
- 1/4 cup EVOO
- half of a red onion
- half a serrano chile
- half seedless cucumber
- optional: dill & crumbled feta cheese for topping
Instructions
In a blender, add all the ingredients, pulsing between each one. Puree until smooth, or reaches desired texture. Pour into chilled bowls and sprinkle with feta.
Notes
Sometimes my mom adds more chunks of watermelon to the finished soup for some extra juiciness.
