Lauren’s Kitchen: Watermelon Gazpacho

July 21, 2015

Watermelon Gazpacho
This may be called watermelon gazpacho but it tastes exactly like summer. Every bite is absolutely loaded to the brim with summer flavors. Spicy freshly-plucked-from-the-garden Serrano chilies, sweet juicy watermelon that cracks wide open on the first cut, dense fruity tomatoes, and just a hint of fresh mint and basil. The only part of summer missing from this recipe is a swimming pool and its probably best to hold the chlorine.

I’ve just made a big batch to take for an evening vegan potluck with dear friends and while the flavors meld in the fridge I can’t stop dipping in for another taste. I may have eaten my share by the time dinner rolls around. It’s just sooooo delicious and refreshing.

Let this recipe serve as a good base and enjoy playing with the proportions and ingredients to suit your tastes and what you have on hand.

Here’s a list of the basics:

4 cups (640 g) roughly chopped seedless watermelon, plus 6 cups (960 g) diced
2 cups (300g ) diced tomatoes (I prefer Heirloom varieties)
1 cup (145 g) peeled, seeded, and diced cucumber
1/2 cup (70g) diced red pepper
2 Tbsp (30 ml) diced red onion, plus more to taste (scallions also work well)
3 Tbsp (45 ml) finely chopped basil
3 Tbsp (45 ml) finely chopped mint
3 Tbsp (45 ml) freshly squeezed lime juice, plus more to taste
1 tsp (5 ml) finely grated lime zest
2 tsp (10 ml) minced ginger
1/2 tsp (2.5 ml) minced green serrano chile, plus more to taste
1/2 Tbsp (7.5 ml) natural salt, plus more to taste
Pinch of freshly ground black pepper
(My addition: one bunch of finely chopped cilantro)

Full directions can be found here on Ricki Heller’s blog.

 

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