Watermelon Gazpacho for Summer
Summer is a great time to gather fresh garden ingredients and create a masterpiece in the kitchen. This light and delicious watermelon soup is great tasting and a perfect chilled dish at home that is sure to please. Sit and enjoy with your family and friends over a nice glass of wine. I might suggest a local Colorado wine such as the Dry Riesling from Garrett Estate Cellars.
WHAT YOU WILL NEED
- 1 3-pound seedless watermelon, diced (about 5 cups), divided
- 1 small cucumber, peeled, seeded, diced (about 1 cup)
- 1 medium-size red bell pepper, seeded, diced (about 1 cup)
- 1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
- 1 small jalapeño chile, seeded, minced
- 1/2 small red onion, diced (about 1 cup)
- 1/4 cup finely chopped fresh mint
- 3 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1/2 cup crème fraîche or sour cream
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
Divide gazpacho among bowls; top with dollop of crème fraîche (optional); and enjoy!
I cook for people with severe food allergies, athletes and people looking to free up time because they are too busy, don’t like to cook, don’t have time to shop & cook or have been recently diagnosed with a food allergy and are overwhelmed.
Choose the meals in advance from our extensive menu. Low-fat, Kosher, Paleo, Vegetarian, Gluten Free–no problem! I’ll work within your dietary requirements and preferences.
I also like to work with beer and food pairings with local micro brews. My style of food is Mexican and French with a Southwestern twist—but I love to cook all types of food.
For more information on “what is for dinner”and how Chef Brando can help manage your kitchen, visit PersonalChefBrando.com.