Spicy Watermelon Gazpacho

Spicy Watermelon Gazpacho

Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks--100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.

http://saltandwind.com/recipes/173-spicy-watermelon-gazpacho-recipe
Spicy Watermelon Gazpacho | http://saltandwind.com It seems I brought the heat with me back from Cuba — at least to Los Angeles. For the past 48 hours, it’s been blazing hot here with temperatures...
Skill
Course
Cuisine
Ingredients
13
Hands-On Time
15 minutes
Total Time
11 hours, 20 minutes
Yield
-
Servings
6 to 8
Spicy Watermelon Gazpacho | http://saltandwind.com
Skill
Beginner
Course
Dinner
Cuisine
American
Ingredients
13
Hands-On Time
15 minutes
Total Time
11 hours, 20 minutes
Yield
-
Servings
6 to 8
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Spicy Watermelon Gazpacho | http://saltandwind.com

It seems I brought the heat with me back from Cuba — at least to Los Angeles. For the past 48 hours, it’s been blazing hot here with temperatures north of 90°F and it’s made me so lazy I can barely lift a finger, never mind cook. But in an effort to eat fresh and clean after a week of travel and eating out, I’m on a mission to cook lots of veggies. Enter this Spicy Watermelon Gazpacho from Tess Master’s cookbook, The Blender Girl

If you don’t already know Tess, you should because she’s a doll and her new cookbook is full of simple recipes that are often vegan and gluten-free. As her name implies, all the recipes are made with the help of the blender, but, despite what you might think, the appliance makes things easier not harder. Like in the case of this Spicy Watermelon Gazpacho where the hardest thing you’ll have to do is be patient enough to wait for it to cool!

Ingredients

  • 4 cups roughly chopped seedless watermelon

    plus 6 cups diced

  • 2 cups diced tomato
  • 1 cup peeled, seeded, and diced cucumber
  • 1/2 cup diced red bell pepper
  • 2 tablespoons finely diced red onion

    plus more to taste

  • 3 tablespoons finely chopped basil
  • 3 tablespoons finely chopped mint
  • 3 tablespoons freshly squeezed lime juice

    plus more to taste

  • 1 teaspoon finely grated lime zest
  • 2 teaspoons minced ginger
  • 1/2 teaspoon minced green serrano chile

    plus more to taste

  • 1/2 tablespoon natural salt

    plus more to taste

  • Pinch of freshly ground black pepper

Instructions

Put the 4 cups of chopped watermelon into your blender and puree on high for 30 to 60 seconds,until liquefied. Pour into a serving bowl. Add the 6 cups of diced watermelon and all the remainingingredients. Stir to combine well. Tweak flavors to taste (you may want more onion, limejuice, chile, or salt).

Cover and chill in the fridge for at least 3 hours, but preferably 12 to 24 hours to allow theflavors to fuse and the vibrant red color to develop. Before serving, tweak flavors again (if it’stoo spicy, add some lime juice). Pass additional lime juice and salt at the table.

Notes

Photo Credit: Photo taken by Anson Smart © 2014

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