Gazpacho or Andalusian Gazpacho is a cold soup. A classic of Spanish cuisine, it originated in the southern region of Andalusia. It is a blend of raw vegetables. Tomato gazpacho is quite popular but I prefer watermelon gazpacho as it is not as tart. It's is quite refreshing in the hot summer months. The best part is it can be made in advance and refrigerated as it tastes better the next day.
Ingredients : Makes 2 glasses Watermelon 2 cups Cucumber 1/2 cup Tomato 1/2 cup Onion 1/4 cup Jalapeño 2 slices Mint 8-10 leaves Garlic 2 cloves Red wine vinegar 2 tsp EVOO 2 tsp Salt to taste Pepper pd to taste Method
Deseed the watermelon and chop into small cubes.
Similarly cube tomato, cucumber and onion.
If you want you can remove seeds of cucumber and tomato also but I don't.
Make a coarse puree of 1 and 1/2 cup watermelon, tomato cucumber, onion, Jalapeño slices, garlic, and mint in a blender.
Remove in a bowl.
Mix in red wine vinegar, EVOO, salt and pepper pd.
Keep it in the refrigerator for several hours.
Serve topped with remaining watermelon cubes.
Garnish with mint leaves or watermelon slices.