Recipe: Watermelon Tomato Gazpacho

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!

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