Warmer days are here. One perfect way to cool down is to have a sip, a shot, or a glass of this refreshing watermelon gazpacho.
This is best served chilled for at least 4 hours. But, may I say, on one of the times I made this soup and had some left-overs, I kept a small bowl in the fridge. The following day we had it for brunch and the soup tasted so much better! The flavors of all the ingredients melded beautifully and developed fully giving it a smoother, more refreshing taste.
INGREDIENTS
2 ½ cups watermelon, cubed
1 ½ stalks of celery, coarsely chopped
2 medium tomatoes, cored and diced
1 medium size red bell pepper, coarsely chopped
1 teaspoon of minced ginger
Half of medium size cucumber, peeled and coarsely chopped
½ cup fresh Basil leaves, coarsely chopped
½ Tablespoon Apple cider vinegar
1 lime, juiced
½ teaspoon salt
Ground black pepper for seasoning
INSTRUCTIONS
Use a blender or a food processor. Combine all ingredients and puree until you achieve your desired consistency. Season with ground black pepper. You may add more salt, depending on your taste preference.
I prefer a little texture in my gazpacho, so I let the blender run on ‘crush” setting for about 10 seconds, after which I give it a few pulses until I get the consistency I want.
Chill for at least 4 hours before serving. Garnish with some watermelon cubes or basil leaf. Enjoyed best on its own, or as an accompaniment to toasts, sandwiches and other brunch or lunch entrees.
