But I showed the watermelon gazpacho recipe to my daughter, Emily who is an excellent cook, and she was interested enough to try making it. The result? Oh man -- now THIS is something I could eat the entire summer. Sweet, savory, spicy and refreshing, all at once, this is a dish that would wow anyone. Serve it with a crisp green salad for lunch on a hot summer day, or as the first course before a BBQ.
Credit goes to Mark Bittman, one of my favorite cookbook authors, who wrote the NY Times article. I highly recommend this dish.
Prep time - minimal
Nice enough to bring to someone's house? Yes!
Would I make it again? Absolutely!!
Gluten free? Yes
Vegetarian? Yes
My grade - A
Watermelon Gazpacho
- 1 small watermelon (about 3 lbs) cut into large chunks
- 2 ripe tomatoes, chopped
- 1 garlic clove, minced
- 2 tbsp lemon juice
- salt and papper
- fresh basil
- olive oil
Put watermelon, tomatoes, garlic, lemon juice in a food processor and pulse, adding a few ice cubes. Season with salt and pepper to taste. Chill in the fridge, and garnish with fresh basil and a few drops of olive oil. Yum!
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