Watermelon and Tomato Gazpacho.
(photo credit: Courtesy)
The weather is warm and the nine days are upon us. Each day we look for light and nutritious meals that are filling and flavorful. I’ve been starting each meal with a refreshing soup that features seasonal ingredients that make the meal memorable.
I love the tartness of Greek yogurt combined with tomatoes and fresh dill. The color is bright and the soup is creamy.
The watermelon tomato gazpacho is a great twist on traditional gazpacho. The sweet watermelon is amazing with spicy hot sauce. Watermelon and Tomato GazpachoServes 6
2 cups seedless watermelon
2 pounds ripe tomatoes
1/2 seedless cucumber, peeled and coarsely chopped
1/2 medium red onion, coarsely chopped
1 small red bell pepper, seeded and coarsely chopped
1 jalapeno, chopped
1 tablespoon hot sauce (I use S’riachi sauce)
Juice of 1 lime
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/4 cup cilantro
Salt and pepper
Combine all ingredients in the bowl of a food processor. Process in batches until fairly smooth; chill and serve.Greek Yogurt GazpachoServes 4 – 6
1 1/2 seedless cucumbers, peeled, coarsely chopped
2 ribs celery, coarsely chopped
1 small onion, coarsely chopped
1 clove garlic, crushed
2 green tomatoes or red if not available, chopped
1 jalapeño, seeded
2 tablespoons parsley
1/4 cup fresh dill
Juice of 2 lemons
¼ cup olive oil
1/2 teaspoon cumin
1 cup Greek-style plain yogurt
all ingredients in the bowl of a food processor. Process in batches in
food processor until fairly smooth, chill and serve. Use a little water
to thin if soup is too thick.