Watermelon Gazpacho
World Wide Recipes
Serves 4-6
3 cups (750 ml) cubed, seeded watermelon
1 cucumber, chopped
1 red bell pepper (capsicum), cored, seeded, and chopped
1/2 small onion, chopped
1 jalapeño pepper, finely chopped (optional)
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) extra-virgin olive oil
2 Tbs (30 ml) chopped fresh mint leaves
1-2 tbs honey
1. Combine all the ingredients in an electric blender and blend until finely chopped - the soup should be liquid, but still retain some texture. Chill and serve cold.
Have a great weekend
I really need to get out of my food comfort zone but I don't get pairing fruit with vegetables!
ReplyDeleteIt was delicious JoJo, you really should try it. Fruit goes with a lot of things people don't think of.
DeleteWow Jo, this sounds refreshing and healthy.
ReplyDeleteIt certainly was both those things. Just a nice hint of spicy/hot to it. My friend only used a scant Tbs of honey and I think she was right.
DeleteHi Jo - Gazpacho was a favourite when I lived within spitting distance of Portobello Road and its food market stalls ... I agree with you - fruit goes with lots of things ... this sounds a very good change and I could do it - as a whole watermelon just for me is a little much!
ReplyDeleteCheers Hilary
Actually was wondering if it would freeze, I don't see why it wouldn't.. Half a fairly small watermelon fed three of us yesterday with plenty left over. The seedless watermelons I have ever seen have all been fairly small. Not like those giant watermelons one usually sees.
DeleteI would probably be a great diuretic if you had fluid retention as well as being tasty. I've had something similar in a restaurant. Tres refreshing!
ReplyDeleteHow come Pinky? It is certainly refreshing.
DeleteWell, I'd eat the soup (sounds lovely) but David can't eat cucumber. Our favourite Spanish restaurant chef makes a mean Green Apple Gazpacho soup though which doesn't contain cucumber.
ReplyDeleteWhat a pity because it is a good soup. Green Apple sounds good too.
DeleteThe watermelon gazpacho sounds good. I bookmarked the recipe to try it in the future.
ReplyDeleteJust make sure you get the seedless melon.
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