Watermelon Gazpacho with Strawberries
It’s a pretty pink watermelon, strawberry, and tomato gazpacho, that’s savory, subtly sweet and spicy, and feels like eating the deliciously fresh taste of summer in a bowl!!!
- 2 lb ripe red tomatoes cored, seeded, and coarsely chopped
- 1 lb watermelon seeded and coarsely chopped
- 2 cups ripe strawberries coursely chopped
- 1 red jalapeno seeded and coarsely chopped
- 2 garlic cloves
- 4 ounces (about 2 slices) white sandwich, French, or Italian bread
crusts removed, torn into rough 1-inch pieces
- 1 lime juiced
- 2 tablespoons red wine vinegar
- 3/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pink peppercorns
- fresh corn, cherry tomatoes, diced cucumbers, diced watermelon, diced strawberries, flakey sea salt and pepper.
Prep fruits and veggies: coarsely chop tomatoes, watermelon, strawberries, jalapeno and garlic.
Combine all ingredients except olive oil in a blender. Start blending, and slowly stream in olive oil while blending. Blend for 2-3 minutes, while adding in the olive oil in a slow stream, until desired consistency is reached.
Taste and season with extra salt, pepper, lime juice and vinegar if needed.
Cover and refridgerate for at least 2 hours, to chill completely.
Serve cold, topped with your desired garnishes.
- When possible, buy local and organic fruits and veggies.
- For best flavor, use only the ripest fruit (tomatoes, strawberries and watermelon).
- For best results, don’t use breads that’s too flavorful (no rye or sourdough). We want the bread to soften and blend completely into the soup.
- If you can’t find pink peppercorns, substitute with any color peppercorn (green or black). If no peppercorns can be found, sub in ground pepper.
- To make the recipe gluten free, substitute the white bread for its gluten free counterpart.
- Leftover gazpacho can be stored in an airtight container and refrigerated for up to 3 days.