Recipes

Sunday Bites: Watermelon Gazpacho

July 26, 2015

Happy Sunday, everyone!

The people that know me well, know that I do not appreciate very hot weather. Yes, I come from Brazil…yes, it is ALWAYS hot over there, well almost always, like 345 days in the year. The other 10 days the temperatures might, maybe, drop to 17C. So cold! Yeah, right!

Anyways, since living in Europe I have grown fonder and fonder of distinct seasons and milder temperatures. Thank god, because this is Germany, may I remind you! German summers are very mild. To the point of not existing at all some years. Not this year though. The hot temperatures have been showing their faces for weeks now and the lack of air conditioning has been somewhat challenging.

My solution: get my freshness where I can. Ice-creams, iced teas, iced anything actually! In comes cold soup to the rescue. And who is the queen of cold soups? The world-famous Spanish gazpacho. What is gazpacho? Gazpacho is basically a tomato soup, served cold. On my first visit to Europe I went backpacking in Spain for a month and had my very first gazpacho in Sevilla. I loved it, of course! Last week I discovered a new spin on gazpacho in France that included watermelon in the recipe and I was just dying to come back home and give it a go.

I believe this to be the perfect cold soup for a hot evening, wherever you might be. Cherry on the sundae: it is ready in less than 10 minutes. Trust me, you’re going to want to make this one all summer long…Buon appetito!

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Watermelon Gazpacho
Yields 6
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Prep Time
5 min
Total Time
10 min
Prep Time
5 min
Total Time
10 min
Ingredients
  1. 675 g tomatoes, diced (about 7 tomatoes)
  2. 300 g watermelon, diced (about 1/4 of a whole watermelon, depending on the size)
  3. 210 g cucumber, diced (about 1 medium cucumber, depending on the size)
  4. 2 tbsp olive oil
  5. 1 tbsp fresh mint
  6. 1 tbsp fresh basil
  7. 1 tbsp lemon juice
  8. 1 tsp balsamic vinegar
  9. 1 garlic clove
  10. salt and pepper to taste
Instructions
  1. Dice the tomatoes, watermelon and cucumber.
  2. Add all ingredients in a blender and blend until smooth.
  3. Strain the gazpacho to remove the tomato seeds (optional but highly recommended)
  4. Place in the fridge for at least one hour
  5. Serve cold with a drizzle of olive oil and some seeds (here I used pumpkin seeds because we love a bit of crunch)
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