Summer is approaching and it’s beautiful and warm here is Los Angeles. It reminds me of visiting my grandfather in Laguna Nigel during the summers with my family. Let’s make something clear, he was not a good cook. I repeat NOT good. I have lots of memories of weird food and big boxes of powdered milk. His kitchen was usually filled with things kids don’t like to eat, but he did make a mean gazpacho. At the time, a chilled soup seemed strange to me but now that i’m older and my tastes have changed a bit, I appreciate his adventurous food attempts with us. We would sit on his gorgeous patio surrounded by tropical looking plants and 100 year old koi fish and sip gazpacho. Very refreshing and so healthy, no wonder he lived to be 99.
What you need:
one organic watermelon (if you go the organic route there will be seeds, make sure to remove them!)
heirloom tomtato (i used one very large red one, but u need approx 3 if they are smaller in size)
one clove of garlic (finely chopped)
half of one green onion (finely chopped)
one organic cucumber (finely chopped)
juice of one lime
handful of cilantro (finely chopped)
half of one jalapeno (remove the seeds!!)
teaspoon of sea salt
teaspoon of black pepper
I like gazpacho to be alittle chunky so I set aside half of the watermelon, tomato and cucumber and chopped it into semi larger pieces to mix in to the puree.
Place all ingredients into a vita-mix, food processor or blender. Pulse a few times but be careful not to over blend! It will get thin very quickly.
Add in your chunky tomato, watermelon and cucumber. Pour into a pitcher and let it chill in the fridge for a few hours to let all the flavors blend.
** Haylie’s Hostess Tip **
Chill some shot glasses, fill with gazpacho and garnish with a cilantro leaf or flat leaf parsley. Gazpacho shots are a perfect pool party appetizer. (pictured above)