{Vegan} Watermelon Gazpacho

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Remember that watermelon and feta salad I posted recently? Well, this week it’s finally time to break it down into watermelon gazpacho. Since it’s too hot for anything complicated, that means exactly what it sounds like: Make a salad. Put it in the blender. Now it’s gazpacho!

I feel silly even writing this up, but it was so pretty and hit the spot so squarely that I couldn’t resist. Watermelon has always been my favorite food, and the ones down South are particularly good: the perfect balance of crisp and sweet, ruby-pink with a deep, complex flavor. Northern melons can’t compete. Even so, having the house to myself for the summer means coming up with a lot of inventive uses for a whole melon.

I didn’t really think of gazpacho at first to use up some watermelon, because traditional gazpacho isn’t really my thing. (Except this green gazpacho.) All I can think of is V-8, which is disgusting. I’ve been flying a lot recently, and always manage to sit next to someone who requests a glass of tomato juice, or worse, bloody mary mix. I try not to look appalled as my seatmate slurps down what looks like cold Campbell’s tomato soup. Like…ew. Despite the fact that it’s not the same at all, this is what I think about when I think about gazpacho.

Fortunately, with watermelon gazpacho, the sweetness takes over and a cucumber-melon taste comes to the front. Sweet, refreshing, not at all like Campbell’s soup.

As with the Israeli Breakfast Salad, I’d also recommend this gazpacho for a light breakfast or a quick meal when it’s too hot for much else. If even the thought of lifting a spoon to your mouth sounds like too much work, feel free to sip it through a straw like a smoothie! 

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As you can probably tell, this isn’t much of a recipe. In fact, the above photo is about as much of a guide as you’ll need. On second thought, maybe don’t scrutinize that photo too closely? As with most of my process photos, it’s a hasty snapshot at best. I was really eager to blend this up! Staging a good photo means more time before I can eat gazpacho, right?

Often when I’m cooking, I forget that it’s for a larger audience, and the details go out the window. I know a picture is worth a thousand words, and I really appreciate bloggers who show step-by-step photos, like Deb at Smitten Kitchen and Ree, The Pioneer Woman.  My kitchen is ugly, my equipment is haphazard and weathered, but that doesn’t mean I can’t do a good job. I want to produce beautiful and functional content for you, and that takes time and preparation. In short, even if this blogging thing is a hobby, I’m trying to learn from the pros and improve at it.

In the meantime, there is gazpacho. We’ll revisit this watermelon-tomato-cucumber concept later for perhaps my favorite incarnation. Teaser: it’s frozen!

Watermelon Gazpacho 3

{Vegan} Watermelon Gazpacho
Serves 4
Start with watermelon and vegetables straight from the fridge to yield a cold soup. I used an orange bell pepper here, which lent a surprisingly orange hue to the final soup.
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  1. 2 cups watermelon, diced into 1/2" cubes (reserve a few for garnish)
  2. 1 bell pepper (any color but green), diced
  3. 1 large tomato, diced
  4. 1 small cucumber, peeled, seeded, and diced
  5. 1/4 c. packed basil and mint leaves, chopped
  6. 1 Tbsp. olive oil, plus more for serving
  7. salt and pepper
  8. ~1/2 c. water
  1. Blend watermelon, vegetables, and herbs with olive oil and 1/4 c. water. Season with a large pinch each of salt and pepper and adjust consistency with more water, if needed. Blend again to combine flavors.
  2. Pour soup into bowls. Garnish with a few watermelon cubes and a tiny drizzle of olive oil. If it's not cold enough for your liking, put a few ice cubes into each bowl.
  1. Serves 4.
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