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Watermelon Tomato Gazpacho

WatermelonGaspacho

Is there anything better on a warm summer day than a nice chilled soup? It is a great way to get some vegetables in you during the summer, taking advantage of the bounty of summer vegetables and fruits. This version includes watermelon, tomato, and cucumber, and is sure to please. Dana won’t even consider a warm soup during the summer so to keep her happy, I make plenty of this recipe.

From our kitchen to yours, Bennett

Ingredients

3-4 large heirloom tomatoes, peeled
3 cups of watermelon, cubed
1 hothouse cucumber, peeled and cubed
2 tablespoons olive oil
1 tablespoon Sherry Vinegar
1 tablespoon Apple Cider Vinegar
Sea salt to taste
Fresh cracked black pepper to taste
Crushed red peppers to taste (optional)

Directions

Boil the Heirloom Tomatoes in water for about 30 seconds and place in a chilled ice bath for 1-2 minutes
Using a sharp knife, make an “X” in the bottom of the tomato and peel off the skin
Cut off the fleshy outside, leaving the tomato core
Place the flesh into the Vitamix 64 ounce container
Add the watermelon, cucumber, oil, vinegar, and seasoning to the mixture
Blend on high for about 60 seconds
Taste and add more seasoning if necessary
Chill for 3-4 hours before serving
Pour into a generous bowl and garnish with some additional cucumber, drizzled olive oil, and salt/pepper to taste

Serves 4

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