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Author Notes: Summer has finally arrived in New York City and that has had a serious influence on my cooking. I like fresh and healthy things even more when it is hot out. For example, I eat a lot of watermelon and other juicy fruits. But you can’t really eat fruit for breakfast, lunch AND dinner. At some point you need some savory in there! A few days ago I had an iced gazpacho soup at a small restaurant on the Upper West Side and really liked it. It was the perfect savory dish for this hot and humid NYC weather. As I was devouring it, I was wondering how it was made and if I could just simply add watermelon to it. So I came up with this recipe for watermelon gazpacho – although the word recipe is probably an exaggeration.
You can basically use any colorful vegetable that you like. And since it is supposed to be eaten cold, it is such a refreshing summer dish! I just love the combination of sweet, spicy and juicy! The recipe is so forgiving that it is not necessary to use exact amounts of everything, but here is what I used and what ended up tasting DELICIOUS! —Liz&Jewels
- 1/8 Watermelon
- 1 jalapeno
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 cucumber
- 1 red onion
- 1 splash lemon juice
- 1 handful cilantro
- 1 handful crumbled feta cheese
- 1 dash salt
- 1 dash pepper
- You chop some of every vegetable into tiny cubes for garnish. The rest you can just chop coarsely to fit a food processor. Put the tiny pieces to the side for later. In the food processor mix everything together until well blended.
- Add lemon juice, salt and pepper until you feel like it has that perfect refreshing taste. Pour everything into bowls or glasses, garnish with the little cubes, add feta cheese and cilantro and you are done! It is such a quick recipe, it doesn’t require any cooking and it tastes so good…
- This recipe was entered in the contest for Your Best Warm Weather Soup