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.
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