Wednesday, September 24, 2014

watermelon gazpacho

One of the appetizers at the August TK dinner event was this Watermelon Gazpacho. I know, You're thinking "appetizer"? But those cups are actually pretty small so these servings are not nearly as large as the photo suggests.
What can I tell you about this? I think this is one of those love it or hate it dishes. I loved it. Totally refreshing and using an 'in-season' fruit that I had grabbed at the Farmers Market the day prior. Also, it's Gazpacho! NO cooking! A bit of chopping and then it all goes into the food processor.
This was Easy. It was filling. I was happy to serve it.

Husband and daughter thought it was weird. What can ya do...


Gazpacho -

1 lb seedless watermelon - rind removed - coarsely chopped
1 large tomato -seeds removed - coarsely chopped
1 cucumber - coarsely chopped
1 jalapeno - seeds removed
2 tablespoons olive oil
1 tablespoons red wine vinegar

Crema and assembly -

1/4 cup toasted almonds
1/2 cup Feta cheese - crumbled
1/4 cup sour cream
3 tablespoons milk
1 1/2 cups watermelon - cubed
1 cup cucumber - cubed
olive oil


Chop that tomato up and let it sit in a colander over a bowl for about a half hour.
You want as much as possible of the liquid to drain out otherwise your soup is going to be super runny (you might be fine with this - I was not)

Puree the watermelon, tomato, cucumber, jalapeno, oil, and vinegar to desired consistency.
Transfer all this to a large bowl.
Taste for seasoning and add salt and pepper as needed.
Cover and refrigerate.
(I made this a day ahead of time and it was perfect)

For the Crema,

Make sure you toast those almonds.
Spread them out on a baking sheet and toast at 350 for about 7 minutes.
Remove and set aside.
Mash the Feta cheese into the sour cream until almost smooth.
Whisk in the milk.
Cover and refrigerate until ready to use.


Divide the cubed watermelon and cucumber into each serving dish.
Pour the Gazpacho over the top of the cubed items.
Drizzle a teaspoon of olive oil.
Divide the Crema over the top of the oil.
Add the toasted almonds.
Sprinkle with a little salt and pepper.
Serve immediately.

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