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A cold soup is just what the hot summer ordered. Traditionally, the vegetables in gazpacho were pounded by hand. Modern day food processors, while infinitely more convenient, heat the veggies and also create an undesirable foam. Not interested in the labor intensive pounding route, I pulsed the veg-mixture—the slightly chunky result was nice. For a second gazpacho recipe, check out my original gazpacho—updated with new photos.
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Time: About 20 minutes active; 80 minutes total
2 pound watermelon, cubed
1/2 pound tomatoes, chopped
1/2 large cucumber, peeled, seeded, and chopped
1 small hot pepper, chopped
2 garlic cloves, smashed
2 ounces bread, cubed/chopped
1 1/2 teaspoons salt
2 large sprigs basil, chopped
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
Garnish with basil, feta and/or Greek yogurt
1. In a large bowl, toss watermelon, tomatoes, cucumber, hot pepper, garlic, bread and salt. Let sit for one hour so the bread can absorb the liquid.
2. Add everything to a food processor. Pulse 3 times. Add basil and stream in extra virgin olive oil while pulsing about 15 times. Remove and stir in vinegar. Divide among bowls and add garnish.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.