When I turn the stove or oven on in my house in July or August, I want to run out of the house screaming. But I can’t do that because then I’m just a crazy lady running down the street in 100 degree heat. So to calm the crazy, I make cold summer soup. I get vegetables in my gob without the extra trouble of producing controlled inside fire.
Traditional gazpacho can be too acidic, so I added watermelon for brightness, smoothness, and some good old fashioned summer sweet. So flavorful and colorful, you might never turn that stove on again. Plus this recipe will test your knife skills, so get a good one and sharpen it, if you need one.
- 1 14 ounce can diced tomatoes, pureed
- 2 cups watermelon chunks, pureed
- 3 green onions, white and palest green parts chopped
- 1 cup diced cherry tomatoes
- 1 cup finely diced red pepper
- 1 cup finely diced English cucumber
- 1/4 cup diced red onion
- 1 tablespoon minced parsley
- 1 teaspoon minced garlic
- 1 tablespoon white wine vinegar
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon fresh pepper
- 1/8 teaspoon ground cayenne
Combine all ingredients in a large mixing bowl well. Chill in fridge for 2-4 hours to let the flavors marry, then serve chilled.