Easy End of Summer Spicy Watermelon Gazpacho
- 4 cups watermelon cubes
- 2 cups tomato roughly chopped (if skin and seeds to thick remove before blending)
- 1/2 cup cucumber peeled, seeded and chopped
- 1/2 -1 serrano pepper seeded and deveined
- 2 teaspoons red wine vinegar
- 1 medium to big garlic clove
- 2 teaspoons lemon juice
- 1 teaspoon kosher salt
- freshly ground pepper
- 1/3 cup finely chopped cilantro
- 1 garlic clove pressed
- zest of 1 lemon
- 1/2 teaspoon kosher salt
To serve (optional):
- 1/4 small watermelon cubes
- extra virgin olive oil
- freshly ground pepper
- finishing salt
- To make the gremolata, mix in a bowl the finely chopped cilantro, the pressed garlic clove and salt. Mix and let it rest until ready to use.
- To make the gazpacho blend the watermelon, tomato, cucumber, half of the serrano pepper, the garlic clove the vinegar and the lemon juice, salt and pepper. Blend until smooth.
- Taste for seasoning, if you think you would like it to be spicier, add the other half of the serrano pepper, add more salt and pepper if you feel it needs more.
- To serve, add to a plate and top with some cilantro gremolata at the center, some small watermelon cubes, a drizzle of extra virgin olive oil, some finishing salt and freshly ground black pepper.
I just feel I’m not ready to let the summer go. I still feel I have so many flavor combinations to try and so many more dishes to prepare. I kinda feel I’m in a hurry trying to absorb all the goodness of this season. This spicy watermelon gazpacho hits the spot for all those summer cravings. It is made with cucumber, tomatoes, watermelons, and serrano peppers, most of all summer produce.
This recipe is not the most traditional recipe of gazpacho, but it serves as well as the most traditional one. It is refreshing, full of bright flavors, and so easy to make. Use it as a divine cold soup or to fulfill that afternoon sudden feeling of hunger. Now that juicing and smoothies are so popular, I’m sure this gazpacho recipe will make a trip to your table.
Gazpachos are like a blended salad. One tips to rock this dish is to never, never, under season—raw soups need more seasoning than cooked ones. Another tip is that even though gazpacho is a rustic summer soup, if you have the time, it’s better to peel the cucumbers and tomatoes and get rid of the seeds. Believe me, the texture will be so much better!
And last but not least, don’t forget the toppings: Get creative and use your imagination. I’m topping this recipe with a cilantro gremolata and some watermelon cubes. But I’m sure it would be equally delicious with diced avocado, basil, chili oil, and even micro greens or croutons.