It has been a strange year so far. Work made me insane through the spring, then the BF and I took a trip to Japan to visit a childhood friend. As soon as we returned, my mother passed away. And since then, the summer has moved quickly and yet slowly. Now, the rains have come and Colorado is underwater. Overnight it started feeling like autumn has arrived. It has been a strange year indeed. But at the very least, the garden has been good to us.
The BF loves gazpacho, the traditional chilled soup enjoyed by Spaniards and those the world around. Lucky for him, the garden delivered booty in the form of tomatoes, cucumbers, and peppers, exactly the recipe for this refreshing vegetarian meal. Adding a late season watermelon to the mix allowed for soup that let us pretend that summer would last just a little bit longer… once the rain lets up.
For an even more refreshing treat, refrigerate all the veggies before or after chopping.
Watermelon Gazpacho
–1 clove garlic, minced
–1 lb tomatoes, diced
–2-3 cucumbers, diced
–2 cups watermelon, diced
–1-2 jalapenos (depending on level of spicyness), seeded and minced
–1/4 cup olive oil
–salt and pepper to taste
Add all of the items to a blender or food processor, saving a few pieces of tomato and cucumber for garnish. Blend until smooth.
Top with the saved veggie pieces and serve!
Dammit Jim, I’m not a doctor…
Time: 15 minutes
Serves: 4
Calories: 198 per serving
