Icon - Arrow LeftAn icon we use to indicate a rightwards action. Icon - Arrow RightAn icon we use to indicate a leftwards action. Icon - External LinkAn icon we use to indicate a button link is external. Icon - MessageThe icon we use to represent an email action. Icon - Down ChevronUsed to indicate a dropdown. Icon - CloseUsed to indicate a close action. Icon - Dropdown ArrowUsed to indicate a dropdown. Icon - Location PinUsed to showcase a location on a map. Icon - Zoom OutUsed to indicate a zoom out action on a map. Icon - Zoom InUsed to indicate a zoom in action on a map. Icon - SearchUsed to indicate a search action. Icon - EmailUsed to indicate an emai action. Icon - FacebookFacebooks brand mark for use in social sharing icons. flipboard Icon - InstagramInstagrams brand mark for use in social sharing icons. Icon - PinterestPinterests brand mark for use in social sharing icons. Icon - TwitterTwitters brand mark for use in social sharing icons. Icon - Check MarkA check mark for checkbox buttons.
You are reading

Blender Magic: Instant Watermelon Gazpacho

Search

Blender Magic: Instant Watermelon Gazpacho

August 16, 2013

After growing up in Basque country, cookbook writer Aran Goyoaga’s approach means “taking what is available and fresh, and preparing it as simply as possible. No big fuss.” For more, see Basque Cooking Demystified…or try her recipe for a (practically) instant no-cook watermelon gazpacho.

“This recipe is a variation on the classic tomato gazpacho, using watermelon and almonds. It it what I call a ‘blender soup.’ Place all the ingredients in the blender and it is ready in seconds. Serve it in chilled shot glasses as an amuse-bouche or in bowls as a first course,” she says in Small Plates and Sweet Treats ($19.98 from Amazon). “If you are not a fan of raw garlic, you could omit it, but I find that it adds a bit of spice to the soup, which I like.”

Would you like us to send you a new recipe every Friday? Subscribe to our Gardenista Daily email.

Photograph courtesy of Small Plates and Sweet Treats.

Chilled watermelon, tomato & almond soup

(Serves 4 to 6)

Ingredients:

  • 2 cups diced seedless watermelon
  • 2 medium very ripe tomatoes, peeled (optional) and diced
  • 1/4 small red onion, diced
  • 2 tablespoons almond flour
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon finely grated garlic (optional)
  • 1 ounce feta cheese, crumbled, for garnish
  • 2 tablespoons olive oil, for garnish
  • Fresh herbs of your choice, for garnish

Instructions:

Puree the first eight ingredients in a food processor or blender. Pour into a pitcher and refrigerate the soup for one hour. The soup may be stored in the refrigerator for up to two days. Stir before serving, as it tends to separate.

Serve the chilled soup with crumbled feta cheese, a drizzle of olive oil, and fresh herbs.

Another summer lunch we’re partial to involves Catalonian White Bean Salad.

Would you like us to send you a new recipe every Friday? Subscribe to our Gardenista Daily email.

(Visited 102 times, 1 visits today)
You need to login or register to view and manage your bookmarks.

Product summary  

Have a Question or Comment About This Post?

Join the conversation

v5.0