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Watermelon Gazpacho

tl;dr recipe at the bottom


To create this recipe you will need to have certain requirements, or else it won't work. Let's get a quick inspection to see if we are up to the task:

  • You don't have much time

  • You don't want to cook, so...

  • ...you think you 'll make something quick (magic word "think")

  • You love soups

  • You love cold-served soups specifically

  • But you also have pieces of watermelon in your fridge

If you have all these and falsely believe this is quick recipe without baking anything just like me, then you are on the right place! Welcome to Hungry Sloth's dellusions.


Gazpacho

I won't get into an in depth analysis of the soup, but it is useful to know its origins. It is a very famous concept with tomato base and other raw vegetables inside it to make it consistent and flavorful. Bread comes into play as well to give it more body and texture. More herbs means more flavor and this product has room for a lot of "play and experimentation". It originates from Portuguesse and Spanish cuisine and its purpose is to bring a cool stop in warm weather. I can guarantee that it fullfils its purpose just fine.

What needs to be done


Prep time: 30 minutes | Cooling time: 2-4 hours | Serves: 4

First off we need to start with the peeling process. If you are brighter than me you'll get slices of watermelon and not the whole thing, so you will skip two time consuming factors. The first is the deskin of the fruit which takes some time but isn't the most time consuming to be honest. Deseeding on the other hand, is! After taking your time creating cubes of watermelon without the seeds and the skin, put them in your mixer bowl. There you will witness something most people don't. The very rare occasion of a #watermelon performing a Jedi trick. As you place all the pieces inside the bowl, the watermelon will make you think that you overdid it and there is no place left for other ingredients to be added. It will try to make you feel sadness and confusion and it will look like this:

This psychological warfare between #fruit and man is not to be taken seriously though, as we can overcome the lies that this sweet and watery scoundrel throw on us. Close the lid and press your mixer button a couple of times so you make it look like this:

And voila! Now you have half of the container full. If you look closely you will find out that this happens to most of the people you meet as well. They pump up their image towards you, but if you know where their buttons are and push them a couple of times in quick succesion, their true self come out and it is usually half (or less) than they would have liked to be. Next in queue are the #tomatoes. Just cut them in half and half again and add them. Keep their juices and seeds into the mixture. I prefer pomodoro tomatoes as they are more sweet, vivid in color and full of tomato-ey aroma.

Cut the #celery, #red pepper, #cucumber and #onion in large chunks and add them, then the cloves of #garlic as they are. Salt and pepper is a must as well as a couple of tablespoons of dried peppermint. If you have #mint at you dispossal instead of peppermint, then is a go . Final touches will be given by fresh long-leaved (sweet) #basil, red pepper #flakes and lime. Give them a good blend and add oil and apple cider vinegar as you do the process.

Keep in mind that you can use jalapeno pepper if you like instead of red pepper flakes as it gives more flavor in your mix. I've seen in another recipe that avocado also enhances the taste, but I cannot recommend it because I didn't use it to have an opinion on that matter.

This soup can be eaten at this stage if you like it watery as it is. You only have to refrigerate it for a couple of hours. But if you need a bit more texture and and body in it, our fellow Spanish folks have us covered. They use leftover bread without the crust inside their mixture which does the trick. I had another idea though. I used the same type of bread, but I added a bit of olive oil on it, garlic powder, dried basil and salt and let it in the over for 5 minutes at 150 degrees Celsius. Then I blended it alone so I got herbed crumbs which when added to the mixture, the flavor just skyrocketed.


How to serve

Well it has a lot of things to be used and give the "eye-candy" feeling as any plate should give. But before serving it make sure you already have it in the fridge for a couple of hours so it thickens appropriately. My personal favorite way to serve it, is olive oil, some drops of Balsamic creme, basil leaves and pieces of watermelon to shout out the difference between the traditional tomato Gazpacho and this alternative.

Next to a cool watermelon gazpacho, put a glass of sweet red wine or sangria if you do like it and vegetable salad. You won't regret it!


Ingredients


  • 3 cups of deskined - deseeded Watermelon

  • 1 medium English cucmber

  • 3 pomodoro tomatoes

  • 1 deseeded red sweet pepper (Piquilo)

  • 1/2 celery

  • 2 cloves garlic

  • 1/2 red onion

  • 20 basil leaves

  • 2 tbsps dried peppermint (or 1 mint)

  • 3 tbsps olive oil

  • 3 tbsps apple cider vinegar

  • 1/2 tbsp hot pepper flakes

  • Salt and pepper (fire at will)

  • (Optional) Couple of slices of leftover bread

  • (Optional) Garlic powder

  • (Optional) Jalapeno pepper


tl;dr version


  • Blend all the indgredients together

  • Refrigerate for 2-4 hours in sealed container

  • Enjoy with some more olive oil and drops of balsamic creme.



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