This recipe for Watermelon Gazpacho comes from the book Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia. This is a fantastic soup: healthy, delicious, and absolutely perfect for a hot summer day.
Plus it couldn’t be easier to make, as your blender does most of the work. My husband and I loved this so much that we devoured the entire batch without even pausing to offer any to our children.
Louisa says this is one of the signature dishes of her catering company (which is also called Lucid Food). She serves it to guests in shot glasses, occasionally topped off with a little vodka(!)…might be a fun idea for the 4th of July, don’t you think?
You can make this Watermelon Gazpacho a day ahead, if you like…if you don’t, make sure to chill it for at least an hour before serving.
Recipe for Watermelon Gazpacho
- *6 cups coursely chopped seeded or seedless watermelon
- *5 ripe tomatoes cored and quartered
- *1 rounded tablespoon sweet smoked paprika
- *1 clove garlic smashed
- *1/2 cup whole toasted almonds
- *3 tablespoons balsamic vinegar
- *1 teaspoon chipotle sauce
- *sea salt
- *1/2 sweet white or red onion finely diced
- *1 cucumber seeded and diced
- 1. Blend 2 cups of watermelon in a blender until liquid. Add the rest of the watermelon, the tomatoes, paprika, garlic, almonds, balsamic vinegar, and chipotle sauce and blend until smooth. Taste and season with salt. Chill for at least 1 hour.
- 2. Spoon into serving bowls and garnish with the onion and cucumber dice.