Watermelon and Peach Gazpacho

Watermelon Gazpacho recipe

Adding summer fruit like watermelon and peaches (or nectarines) to a classic tomato gazpacho works surprisingly well. The sweet and piquant flavors play off of one another in this palate-pleaser. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas.

Serves: 6

The base:

  • 2  cups coarsely chopped ripe tomatoes
  • 2 cup coarsely chopped pitted watermelon
  • 1/2 medium red bell pepper
  • 2/3 large cucumber, peeled and cut into chunks
  • 2 scallions, green parts only, cut into several pieces
  • Handful of cilantro or parsley sprigs

To finish the soup:

  • 1/3 large cucumber, peeled and finely diced
  • 1 cup halved cherry or grape tomatoes (red and/or yellow)
  • 2 cups finely diced pitted watermelon
  • 2 medium ripe peaches or nectarines
  • Juice of 1/2 to 1 lemon or lime, to taste
  • 1 small fresh hot chili (serrano, jalapeño, or the like),
    seeded and minced, or dried hot red pepper flake to taste
  • Salt and freshly ground pepper to taste
  • Fresh thyme sprigs or other fresh herb for garnish, optional

Place the first six (base) ingredients in a food processor. Puree until fairly smooth.

Transfer the puree to a serving container. Add the remaining ingredients and stir together. Cover and refrigerate for at least an hour before serving. Garnish each serving with thyme or other fresh herbs, if desired.

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