Watermelon Gazpacho

The Fourth is right around the corner and while you’re planning your cookouts and getting your watermelons iced down for the big day…I thought I’d share a way to add an amazing little twist on your celebrating with Watermelon Gazpacho. It’s perfect for hot weather…especially when you crank up the grill or head to the beach.

Icy cold Watermelon Gazpacho is perfect for any Summer day.  So if you want to kick it up a notch at your next gathering….Watermelon Gazpacho is the perfect way to do it! And  your family and guests will love you for it.

I first had a fruit based gazpacho in the mountains of NC many years ago. Now, let me say, I’m not a big fan of tomato juice, per se, so when I saw Gazpacho on the menu I don’t know why but something said to try it.  Oh, am I ever glad I did!  It was cold and fruity and perfection in a bowl.

The restaurant didn’t have a recipe to share because they explained the ingredients change from day to day, based on what fruit or vegetable was available that particular day.  I guess I was just lucky, because it was mango-ey and watermelon-ey and spicy just the right temp for my tongue….so, I came straight home and recreated that wonderful  experience.

I use watermelon as my base, just because it’s summer and hot as the dickens and plentiful in Georgia. But the great thing about it is that you can use whatever fruit you prefer or whatever is available any given day.

Begin with ONE Habernero pepper! My first making I used 4. I have no idea what I was thinking….by the time I figured out how fiery hot it was and began adding more and more fruit and juice, I had enough to make all my whole extended family happy for the whole week.

Begin with One pepper, seeded and membrane removed (use gloves!!!)… plus one small seedless watermelon, 1/2 yellow bell pepper chopped, 1/2 cup red onion chopped, 1 large cucumber peeled, seeded and chopped. 4-5 tomatoes, chopped. 1 stalk celery, chopped. 4-5 cloves garlic chopped. 2 mangos, peeled and chopped, 1/2 honeydew melon peeled and chopped. 1/2 cup olive oil, 1/2 cup red wine vinegar, salt, pepper to taste.

Pulse the tomatoes, celery, onion, bell pepper, 1/2 the watermelon until finely chopped. Add the remainder of the ingredients and pulse very gently…you don’t want everything puréed.

It needs a little bit O chunk, IMO. So. I save out the cucumber and part of the watermelon and mango to cut into tiny pieces, about 1/4 inch and add them last. I also squeezed some lime, orange juice.  Next,  add 1/2 of a 64oz  bottle of tomato juice. I add the tomato juice until it is tame enough for my taste.  Begin with half of the bottle. Then add more, a little at a time, if you feel you need to.

This last batch (pictured) I made I used the whole 64 oz bottle. (I used 1 1/2  peppers and eft some of the membrane and seed in..don’t do that.)  I had to add more juice to tame it.  If you get into a situation where it is too hot for your taste..simply add more juice and/or fruit. You can’t mess it up. But remember when you do to add more S&P and Olive Oil and vinegar to taste.

This is best the next day and it will keep several days. Served with feta cheese and garnish with mint leaves.

And yes, It makes over a gallon, plenty for a party or to share with your family….you’ll be thankful and so will they!

And it’s great to have on hand All. Summer. Long. Enjoy!