I am so excited to share this recipe with you, it is soooo good! When I saw my newest stash of CSA goodies, I wasn’t really sure how I was going to use everything, but I knew that I wanted to really take advantage of the mini watermelon and the heirloom tomatoes. They were so colorful and delicious looking, so I started thinking about salsas and salads. Then, through Foodgawker I found these two blog posts, one on Fresh From Eva’s Kitchen and the other on Citron et Vanille. Each one has a recipe for a watermelon-tomato gazpacho. It was kind of the direction I was going in, but even better!
I’m a huge soup lover, though usually during the winter months. I love the way the flavors mingle together and create an easy-to-eat warming meal. I love creamy soups and water-based soups, I love soups that are pureed and ones that have big chunks of food. I love ‘em all, any way they’re simply divine.
Gazpacho, is a wonderful summer treat. It has the benefits of all of those intermingled flavors, yet it cools you off in the heat! Perfect! I loved the idea of mixing tomato and watermelon and taking advantage of all of the juiciness both fruits have. I also thought that the sweetness in the watermelon would balance well against the acidity in the tomato.
Then, however, I remembered all of the peppers that came in the box. I decided to roast some peppers and add those into the gazpacho as well to add some depth to the soup.
In the end, the recipe turned out easy and delicious. I topped the soup with a little bit of goat cheese and then slurped it all up. It’s definitely a rich, sweet gazpacho, so I would suggest pairing it with some bread. Enjoy!
- 1 large tomato
- 1 medium tomato (I used an heirloom and a plum tomato)
- 1 mini watermelon (or 1/2 medium watermelon)
- 2 Flamingo Peppers (or bell peppers? I don’t know the difference)
- Olive Oil
- Black Pepper
- Preheat oven to 400F.
- Cut the peppers in half and remove the seeds, then place them skin-up on a baking sheet and roast them until their skins turn black.
- In the meantime, you can de-skin the tomatoes (or leave them with their skins on) and cut them into chunks..
- Also, cut out chunks of watermelon, remove the seeds, and add them to the tomatoes in a bowl.
- At this point you can add about a tablespoon of olive oil and pepper, salt, and dill to taste. Let all of the flavors sit.
- When the peppers’ skins have turned black, remove them from an oven and place them in a sealed plastic bag to build up steam.
- When the peppers have cooled to the touch, remove the skins and cut into chunks. Add to the tomatoes and watermelon.
- Either with an immersion blender or a regular blender, puree the majority of the soup. Leave about 1/4 of the total amount chunky so that your soup will have some texture.
- When you serve the gazpacho, sprinkle the top of the bowl or cup with goat cheese.