Hi, friends! It’s been a coon’s age since I’ve written a post, but now that the whole graduate school thing is over, I have a little more time to do the things I used to do enjoying, like making fancy food and taking pictures of it. I was elated when I found a discount watermelon at the co-op, and could not to make one of my favorite summertime treats when I saw it: watermelon gazpacho! This recipe showcases all the bounty of summer and warm soil, namely the sweet heirloom tomatoes, the bold basil, the spicy garlic, all elevated by a little salt and the tang of lime. The amounts of all the ingredients are simply a guideline. Feel free to experiment to please your particular palate. Enjoy!
- 1 small sugar baby watermelon (or 5 c. watermelon puree)
- 3 medium heirloom tomatoes (or 4 c. tomato puree)
- 1 medium cucumber
- 1 c. loosely packed basil
- 1 c. lime juice
- 1 onion
- 6 cloves garlic
- 2 tsp salt
- fresh cracked pepper
1) Put all ingredients in blender or food processor and blend to desired consistency.