Today I was craving cold gazpacho from Spain. When I lived there, I prepared so many dishes with the fresh, local produce there. Looking around the kitchen, I noticed a whole lot of tomatoes, an uncut watermelon, freshly picked mint so I decided to make the fruit fusion variety. It has been about one week I have been trying to eat as clean as I can so this was definitely a good pick. For example I try to eat more seasonally appropriate produce, lean proteins, grains, fruits, veggies and legumes. They make about 90% of my meals.
Below you will find the modified recipe from Tyler Florence’s recipe found on Food Network. Note: I added mint and garlic powder. I also substituted cayenne pepper for the Serrano chile. Moreover, I of course used Spanish olive oil.
Naturally, I searched for some Flamenco on my Spotify and spent about 30 minutes prepping this delicious, refreshing summer soup.
Fun Fact: if you add me on Snapchat you will see me dancing to some Flamenco too. Find me there at Pack Your Mat or scan below.
Ingredients (modified from Food Network)
Makes 8 servings
2 large tomato, pureed
1 teaspoon of cayenne pepper
4 cups cubed fresh watermelon 2 teaspoon red wine vinegar
1/2 cup extra-virgin olive oil
4 tablespoons minced red onion
3/4 cucumber, seeded and minced 4 tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
1/2 cup crumbled feta cheese
In a blender, puree the tomatoes, cayenne pepper, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill, mint, garlic powder and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.
I also added 6 mint leaves and 1 tbsp garlic powder.
See Actual Recipe at: Food Network
Most importantly, don’t forget to have fun with it and let the gazpacho refrigerate a bit for optimal taste.