Cool refreshing watermelon gazpacho with chunks of cucumber, cantaloupe, watermelon, mint and nutty asiago shavings. This gazpacho recipe is a winner with both children and adults, and makes a lovely meal or appetizer in the thick of the summer heat.
The first time I tried a cold soup, I wasn’t too sure what I thought about it.
It was so ingrained in my mind that soup meant hot, that I had a tough time accepting a chilled version. It had nothing to do with the flavor or texture. It was simply a temperature issue.
Shortly after that first encounter with gazpacho, I found out I was pregnant with my first child.
From day one, baby Ava turned my body into a fiery furnace that could never quite be quenched. Throughout the entire muggy mid-west summer following, I craved cold foods with passion.
I could not get enough of them… popsicles, chilled salads, jello, large cups of ice, even cold leftover pizza is a treat when your body feels like it’s going to burn to ash.
Cold soup suddenly sounded very appealing.
I grew a sudden love for watermelon gazpacho. Really, a gazpacho recipe of any variety was something I looked forward to. We ate watermelon gazpacho multiple times over the next few months, experimenting with gazpacho recipes to incorporate our favorite summer produce.
After all, making gazpacho is so easy! Even for hot impatient pregnant women…
You simply load the blender with watermelon chunks, and various savory ingredients like garlic and onion, to offset the sweetness.
Then puree the gazpacho recipe until it’s nice and smooth.
Top each bowl with chunks of fresh fruits and veggies and a shaving of nutty asiago cheese.
Watermelon gazpacho is a cure-all for summer heat, and a feast for the senses.
Try serving gazpacho with a loaf of crusty bread and a nice glass of white wine.
Yield: 4 servings
Prep Time: 15 minutes
Watermelon Gazpacho Recipe
For the Watermelon Gazpacho Base
- 4 cups chopped seedless watermelon
- 3 Tb. diced red onion
- 1 Tb. packed mint leaves
- 2 Tb. chopped poblano pepper
- 1 garlic clove
- 2 Tb. red wine vinegar
- 3 Tb. olive oil
- Salt and pepper
For the full Gazpacho Recipe
- 1 cup diced watermelon
- 1 cup diced cantaloupe
- 1 cup diced peeled cucumber
- 4 mint sprigs
- 1/4 cup shaved asiago cheese
- For the water melon gazpacho base: Place all the ingredients into the blender, withholding the oil for later. Add 1/2 teaspoon of salt and 1/4 teaspoon pepper. Then cover and puree until very smooth.
- Then open the vent (on the lid of the blender) and slowly pour the olive oil into the gazpacho while the blender is running to emulsify. Taste for salt and pepper and add more if needed. Refrigerate until ready to serve.
- To finish the gazpacho recipe, mix the diced watermelon, cantaloupe and cucumber in a bowl. Pour the watermelon gazpacho base into 4 serving bowls, then spoon the diced toppings into the middle of each bowl. Top with a mint sprig and a sprinkle of asiago shavings.
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