As I was dreaming up this recipe and testing it before serving it to guests for dinner on Saturday night, I thought about Oaxaca, so the flavors definitely fit into what I would imagine a Oaxaca-style gazpacho to taste like: fruity and savory.
1/2 watermelon, peeled, cubed and seeded (pink flesh only)
1 English cucumber, cut in 2″ chunks
6 whole fresh tomatoesm medium size, cored, peeled, quartered
1/4 c. onion, chopped coarse
juice of one lemon
1/4 c. salsa verde (green chili sauce)
Salt and pepper to taste
Optional: chopped cilantro; substitute scallions for the onion
Core the tomatoes and dip them into a hot water bath for 30-60 seconds so the skin can be easily peeled off. Add the peeled and quartered tomatoes, watermelon, cucumber, onion, lemon juice, and salsa together in a blender. Blend for 30-60 seconds until you have a mixture that is smooth and drinkable. Correct the seasoning: add salt and pepper to taste. This should have a nice bite to it, so add more salsa if desired, too. Refrigerate for two hours before serving. Pour into clear glasses and drink like a beverage. Serves 4.
Then, I thought: what if I tried this with cantaloupe instead of watermelon. That’s what I’m going to do next!