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.
Healthy Spicy Watermelon Gazpacho
- 2 cups chopped watermelon, seeds removed, rind discarded
- 3 small cucumbers (Persian or Japanese) peeled, seeded, chopped roughly (1-1/2 cups)
- 1 small yellow or red bell pepper, seeded and chopped roughly (1 cup)
- 1 medium tomato, seeded and quartered
- 1/2 small jalapeno, seeded, deveined, and chopped roughly (1 tablespoon, or more to taste)
- 15 medium-sized fresh mint leaves, chopped roughly
- 1/4 cup roughly chopped fresh cilantro, plus whole leaves for garnish
- 1/2 small red onion, peeled and chopped roughly (1/3 cup)
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1-1/2 tablespoons freshly squeezed lemon juice (juice of half a lemon)
- 1/4 cup extra-virgin olive oil
- 1-1/2 teaspoons kosher salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- Add all the above ingredients to a blender or food processor. Work in two batches if necessary.
- 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, blend less.
- Adjust the seasoning with salt and pepper and refrigerate until chilled. Serve topped with a cilantro leaf.
- Serving size: 1/2 to 1/3 of recipe
Picture courtesy of Nathan Lyon and used with permission.