Watermelon gazpacho

If you succumbed to the late-night infomercial touting the Magic Bullet, I can offer you a little redemption for your impulse purchase.  Those tiny, smoothie-stirring, mini blenders make excellent gazpacho.

(No, I did not buy a blender from Mick and Mimi, the infomercial “stars” who make an entire meal using the Magic Bullet.  I got mine at a Christmas gift swap.  I received stinky Scentsy candles, but I traded for a Hamilton Beach mini blender.)

Back to that gazpacho:  inspired by my recent lunch at Restaurant August, I rounded up every fresh thing in my kitchen and blended the hell out of it.  Voila–restaurant-worthy soup, thanks to the inclusion of thai basil, spearmint, white onion, jalapeno & bell peppers, watermelon, a Cherokee Purple tomato, and a pinch of sea salt.  A garnish of watermelon, cucumber, and toasted bread cubes added color and texture.

Blender Watermelon Gazpacho

  • 1 medium tomato, cored and cut into 4-5 chunks
  • 4 cups watermelon, seeded and cut into chunks; reserve 1 large chunk to be cut into small dice for a garnish
  • 5-8 leaves thai basil
  • 3-5 leaves spearmint
  • 1 thin slice white or yellow onion
  • 1 small bell pepper, seeded and roughly chopped
  • 1 jalapeno, seeded and roughly chopped
  • Pinch of sea salt
  • To garnish:  1/4 cup cucumber, diced small;  1/2 cup toasted bread cubes; and reserved watermelon cubes
Place tomato into a mini-blender and blend until pureed.  Pour into a medium mixing bowl.  Add as much watermelon as will fit into blender, along with basil, spearmint, onion, and peppers.  Blend until pureed.  Pour into bowl containing tomato puree.  (Repeat as needed  until all of the watermelon is pureed.)  Stir mixture to reduce air bubbles; skim excessive foam off top and add salt to taste.  Ladle into serving bowls and garnish with watermelon, cucumber, and bread cubes.  Serve immediately.  Yield:  6 small servings or four larger ones.

2 thoughts on “Watermelon gazpacho

  1. I wouldn’t freeze a traditional gazpacho, as the texture of slightly chunky vegetables will not be the same after freezing. A pureed gazpacho’s texture might survive fairly intact, but the delicacy of flavor will definitely diminish.

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