These were initially the result of me being way too excited for my new popsicle mold. I made cookie dough popsicles, margarita popsicles…what can’t you freeze and eat on a stick? Just about everything is fair game. (Even bacon. I would totally eat that!)
I made watermelon gazpacho and thought, “Well, why not?” In the molds it went. I wasn’t expecting to be wowed, but…wow. Gazpacho pops are the new way to eat gazpacho, in my book. I want to host a dinner party just so I can serve these as a first course. So fun, right?
But…wait for it…did you know you can replace the water in this recipe with vodka (always a good decision!) and make watermelon gazpacho poptails?? I just learned this portmanteau word and it’s my new favorite thing: popsicle + cocktail = poptail. Don’t you want to have a poptail party now? I’m thinking it would be the kind of backyard affair with kebabs, twinkly lights, and cornhole. It turns out that there are tons of poptail recipes out there, so get amongst it!
If you’re way ahead of the trend and already have some favorite poptail recipes, please share in the comments.
- 2 cups watermelon, diced into 1/2" cubes (reserve a few for garnish)
- 1 bell pepper (any color but green), diced
- 1 large tomato, diced
- 1 small cucumber, peeled, seeded, and diced
- 1/4 c. packed basil and mint leaves, chopped
- 1 Tbsp. olive oil, plus more for serving
- salt and pepper
- ~1/2 c. water
- Blend watermelon, vegetables, and herbs with olive oil and 1/4 c. water or vodka. Season with a large pinch each of salt and pepper and thin to a pourable consistency with more liquid, if needed. Blend again to combine flavors.
- Pour into 10 2-oz. popsicle molds. (I had a little extra, which I just ate like gazpacho. Because that's what it is, right?) Add sticks and freeze about 6 hours (a little less if you used water instead of vodka) until solid.
- Run mold upside down under warm water to loosen popsicles. These are a little drippy, so wrap a paper towel around the stick for mess-free slurping.