Things to know in life:
Look both ways when crossing the street.
It tastes like nothing. I don’t need to eat a pink blob to get hydrated, I can drink a glass of water… it has just as much flavor. I love fruit. Love. And it’s not that I won’t eat watermelon… it’s just absolute bottom of the barrel in the fruit world.
This gazpacho doesn’t taste watermelon-y. It tastes spicy, acidic, sour and just the tiniest bit sweet. The watermelon gives it a summery clean, bright and fresh flavor.
What a lovely way for me to sneak some watermelon into my bod without having to eat weird textured, seed-filled, watermelon chunks. Win.
Inspired by Tyler Florence
1 large tomato, I used an heirloom
0.5 Serrano chile, or less… mine turned out very spicy with this amount which I was into
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
0.25 cup extra-virgin olive oil
2 tablespoons red onion
0.5 cucumber (I used an English Cuc)
4 tablespoons chopped basil, plus more for garnish
Feta (roughly 0.25 cups)
Roughly chop the tomato, cucumber, and red onion. Carefully chop the chile, I take no responsibility for any eye burns you have. Pulse the tomato, cucumber, red onion, watermelon and olive oil in a food processor until course. Add the vinegar, salt/pep and basil and pulse until combined. You want it to have some texture. DONE. Wow! Easiest soup ever. So fresh, healthy and easy. It can be stored right in your blender in the fridge until you’re ready to eat. When serving: top with crumbled feta, basil and watermelon.