Healthy soups: Spicy Watermelon Gazpacho

Spicy Watermelon Gazpacho

Last week Paul and I celebrated our 18th anniversary at Hugh Acheson’s 5&10 restaurant here in Athens, Georgia. It was a delightful meal of local and seasonal foods including an heirloom tomato gazpacho with avocado and chili that was out of this world. One sip and I thought to myself that I really MUST make gazpacho this summer. Not only is gazpacho’s delicious, refreshing and easy to make, but it’s a great way to sneak some vegetables into your family’s diet.

One recipe I’m considering making is Nathan Lyon’s Spicy Watermelon Gazpacho. Nathan is a classically trained chef known for simple, innovative cuisine featuring fresh, seasonal, local ingredients, which this recipe highlights. He’s also the host of Good Food America on Veria Living TV and author of Great Food Starts Fresh. Good Food America premieres on Veria Living July 7 at 9 PM. You can see a sneak peek here.

Spicy Watermelon Gazpacho

Recipe courtesy of Nathan Lyon

Yield: 2 to 3 servings

  • 2 cups chopped watermelon, seeds removed, rind discarded
  • 3 small cucumbers (Persian or Japanese) peeled, seeded, chopped roughly (1½ cups)
  • 1 small yellow or red bell pepper, seeded and chopped roughly(1 cup)
  • 1 medium tomato, seeded and quartered
  • ½ small jalapeno, seeded, deveined, and chopped roughly (1 tablespoon, or more to taste)
  • 15 medium-sized fresh mint leaves, chopped roughly
  • ¼ cup roughly chopped fresh cilantro, plus whole leaves for garnish
  • ½ small red onion, peeled and chopped roughly (⅓ cup)
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • 1½ tablespoons freshly squeezed lemon juice (juice of half a lemon)
  • ¼ cup extra-virgin olive oil
  • 1½ teaspoons kosher salt, plus more to taste
  • ⅛ teaspoon freshly ground black pepper, plus more to taste

Directions:

  1. Add all the above ingredients to a blender or food processor. Work in two batches if necessary.
  2. Beginning with the slowest speed, blend or pulse until the desired consistency is achieved. Blending for approximately 30 seconds should be fine. However, if you enjoy your gazpacho with more texture, b blend less.
  3. Adjust the seasoning with salt and pepper and refrigerate until chilled. Serve topped with a cilantro leaf.

Picture courtesy of Nathan Lyon and used with permission.

4 thoughts on “Healthy soups: Spicy Watermelon Gazpacho

  1. Her Social Network

    WOW! I am so glad you posted this. Just last week I went out to eat and had a watermelon gazpacho. It was so delicious, but of course, I wasn’t going to get a recipe for it if asked. AH HA, but now…..I have one. BAAAHHAA! HE! HE! (My evil laugh and then the nice one). I love to use unexpected ingredients and watermelon is truly unique, but so summery that it’s a perfect tweek to the typical gazpacho. And with this CRAZY HOT weather we are having, I’m all about cold soup! Thanks for the recipe. I will now save money making it at home and can make it whenever I get a craving!

    What sides would you serve with it?

    Reply

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