Who doesn’t enjoy a warm bowl of soup on a cold winter day? But what about a cold bowl of soup on a warm summer day?
Enter gazpacho: a chilled soup made with raw, blended vegetables from the Andalusia (southern) region of Spain. Widely eaten in Spain and Portugal during sweltering summertime days, gazpacho is considered to be both cool and refreshing.
Watermelon Strawberry Gazpacho
Yields 4 servings
2 large heirloom tomatoes (no need to peel)
1/2 cucumber, peeled and seeded
1/2 cup fresh strawberries
2 1/4 cups fresh watermelon, cubed
1/4 cup tomato juice
1 teaspoon red wine vinegar
1/2 jalapeno, seeded and chopped
1 teaspoon red onion, minced
1/2 yellow pepper
1 tablespoon fresh mint, minced
Olive oil, to blend
Salt and pepper, to taste
Avocado slices and fresh cilantro, to garnish
Place tomatoes in blender and puree until smooth. Add cucumber and blend until smooth. Slowly add in the remaining ingredients and blend until a smooth consistency. Add salt and pepper to taste.
Drizzle just a bit of olive oil into the soup mixture once everything has been blended. Cover and chill in the refrigerator for at least a couple hours or overnight. Serve in chilled bowls and garnish with a thin slice of avocado and fresh cilantro sprigs.