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.
