With this month being the month of love, I’m dishing out some pretty pink dishes. Today, it’s a watermelon and strawberry gazpacho. This pretty pink cold soup is a burst of savory, sweet, and spicy all in one bite. The traditional way of making gazpacho has tomatoes, onions, and cucumber with peppers and herbs. I like sweeter things, so I made the main ingredients sweet by adding watermelon and strawberries. This soup will have you excited for everything spring and summer in every spoonful you have!
Photos by Dayna Studios
WHAT IS GAZPACHO?
Gazpacho is a soup made with chopped tomatoes and onions and cucumbers and peppers and herbs; served cold.
LIKE THINGS SWEET?
Traditional gazpacho has ripe red tomatoes. Since I’m making this gazpacho sweeter than the traditional one by adding fruits, I like to use cherry and plum tomatoes. They are sweeter than the classic red tomato. Feel free to add in whatever type of tomato you want.
WATERMELON AND STRAWBERRY GAZPACHO
SERVES: 6 | PREP: 15 MINUTES | COOK: 0 MINUTES
W H A T Y A N E E D
1 lb. halved cherry tomatoes
1 lb. coarsely chopped ripe red or plum tomatoes
1 lb watermelon seeded and coarsely chopped
2 cups ripe strawberries coursely chopped
1 jalapeno seeded and coarsely chopped
2 garlic cloves
4 ounces (about 2 slices) of any type of white bread.
Use only the white part, no crusts.
1 lime juiced
2 tablespoons red wine vinegar
3/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon pink peppercorns
B U S T O U T
I N S T R U C T I O N S
What is great about this soup is that it takes only 5 minutes to make. Throw all the ingredients in the blender except the olive oil. Start blending, and stream in the olive oil slowly for about 2-3 minutes. Once combined, taste and adjust to your liking. You may want to add more salt and pepper or lime juice. I like a lot of lime juice, so I added more. Cover and let the flavors combine and chill in the fridge for at least 2 hours. Serve up with garnished fruit, pepper, edible flowers, and a sprinkle of finishing salt.