We had a fantastic weekend at the beach celebrating TJ’s birthday. Before leaving, I had reached out to many asking for advice on what sort of foods to prepare which we could store in our cooler to survive the heat. I received so many excellent suggestions…one in particular was for watermelon gazpacho!
I’ve had cold soup once before, a creamy potato-leek soup called vichyssoise. I remember flinching at first, but then realized that the cold soup was actually a pleasant surprise. For this reason, when my new foodie blogger pal, Joanne, sent me a recipe for watermelon gazpacho I was excited to use that as a starting point. The final version I went with had fewer ingredients and included orange juice, which I felt would accent the refreshing flavor of the watermelon.
This gazpacho was sweet, had a slight kick and finished with a cool crunch. After playing around in the sand and soaking up some rays, it was wonderful to unwind in our beach chairs and enjoy our thermos full of this cold treat.
Here is the original recipe I used: http://www.sheknows.com/food-and-recipes/articles/816650/chilled-summer-soups-1/page:2
2 cups diced watermelon
2 cups fresh orange juice
2 tablespoons extra virgin olive oil
1 cucumber, peeled, seeded, and chopped
1 onion, diced
3 tablespoons fresh lime juice
1 tablespoon fresh cilantro, minced
Salt and pepper to taste
Combine watermelon, orange juice, and olive oil in a blender or food processor and puree until smooth.
Pour mixture into a bowl and mix in cucumber, onion, lime juice, cilantro, and salt and pepper. Chill about 3 hours before serving.