Tomato Watermelon Gazpacho
Oh my gosh it's so hot outside! We're going through our third or fourth heat wave this summer maybe more I can't remember! The humidity has melted my brain! It's too hot to cook, so throw a bunch of ingredients into a blender, refrigerate and enjoy this amazing gazpacho soup. The easier the recipe the better. That's my motto. And this recipe is going to impress not only because it's so good but also because it's so easy to make!
I doubled this recipe because it's so tasty and I figured this heat isn't going anywhere so why not make a ton! To peel tomatoes you have a few options. I chose to boil them for 30 seconds. Personally, I think it's the easiest but hey, that's just me being a lazy mom;)
Heres a link to see options of peeling tomatoes: http://stitchandboots.com/2009/09/07/tomatoes-skinning-and-seeding/
The garnishes for this recipe make the soup. A lot of the time when I read recipes I'll skip the garnishes. I just don't have time for that. And I don't think my 3 and 5 year old would notice. But for this recipe, I highly recommend them.
- 1 1/2 - 2lbs large tomatoes = about 3-4; peeled and cored. (I used beefsteak tomatoes)
- 3 cups cubed watermelon *plus more small cubes for garnish*
- 1/2 small cucumber, peeled and cut into chunks
- 2 garlic cloves
- 1 tablespoon red wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup lightly toasted shelled pistachios, finely chopped
- microgreens or freshly sliced basil, for garnish
- Combine tomatoes, watermelon, cucumber, garlic, red wine vinegar, lime juice, red pepper flakes, salt and pepper in the blender
- Blend varying between speeds until smooth. Then cover and refrigerate for at least 1 hour. I kept the soup in the blender and put the whole blender in the refrigerator.
- When ready to serve simply divide between bowls and garnish with pistachios and greens. Enjoy!