Summertiiiiiiime and gazpacho’s easy… I love ripe summer tomatoes. Who doesn’t? My brother and I’s favorite summertime activity used to be picking ripe, still-warm, garden tomatoes. We’d pick ‘em, slice ‘em, season ‘em with a bit of salt & pepper, and EAT ‘EM! There’s only so many tomatoes a gal can eat, though… This was another one of those instances where all my ingredients were on the verge of death… aka just another day in my oppressive kitchen/life/world. Ahhh, FML. This watermelon had been in the fridge for weeks and all my bunches of vine-ripe tomatoes were gaining more squish than I’d like to admit. I like to tell myself they were just waiting for the right recipe to come along.
To be honest, I’m not even a huge gazpacho fan. I mean, yeah , I’ll eat anything, but, I’m pretty gazpacho’ed out from years of catering gazpacho shooters. (People love those damn things and I blame Pinterest. Anything in a shot glass becomes instantaneously über cute. DAMN YOU, PINTEREST.) This particular recipe-with-a-twist is light and refreshing and best served ICE COLD! For those of you thinking watermelon and tomato are a seriously whack combination, you are seriously whack, my friend! Sike, you’re not whack, you silly buns. You’ve simply been mislead. You can just barely taste the melon as it gives the gazpacho a slightly sweet, less tangy, and super refreshing taste. The bunch of basil is just barely there, too! Even seasoned gazpacho snubbers will enjoy this recipe. You could even top it with fresh diced watermelon and crumbled feta cheese for a fun (and tasty) twist.
- 2 lbs vine-ripened tomatoes, roughly chopped (about 6)
- 5 heaping cups watermelon chunks
- 1 English cucumber, peeled & cut in half - roughly chop one half (about 1 heaping cup for soup) and small-dice the other half (for garnish).
- 1 bunch/handful fresh basil leaves
- 1 shallot
- 3 cloves garlic
- ½ jalapeño, seeded
- ¼ cup good olive oil
- 2 tbsp red wine vinegar
- 1-3/4 tsp sea salt
- Freshly ground black pepper
- Blend all ingredients together (except diced cucumber garnish) in blender until desired consistency is reached. I like mine smooth, but, some prefer a chunkier gazpacho.
- Pour into a covered glass container and refrigerate until nice & chilled. Alternatively, you can put the gazpacho in a bowl inside a larger bowl of ice, continually stirring for 5-10 mins just before serving.
- Once thoroughly chilled, give it a good stir and distribute evenly among bowls. Garnish with small-diced cucumbers, fresh olive oil drizzle, a crack of fresh black pepper, a pinch of sea salt, and top with a basil leaf. Alternatively, you could garnish with small-diced watermelon cubes and feta cheese crumbles.