watermelon gazpacho

Mary Dougherty

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I'm a fine art film photographer living in the mountains and traveling to tell beautiful stories

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Gazpacho. It sounds like an exclamation, to be said with emphasis indicating celebratory congratulation. Or perhaps it would be well timed after a sneeze. Clearly I like the word, but I haven’t always liked the cold soup the word represents. I wanted to like it, but often I found it too tomatoe-y, the mix of savory and cold not making sense. Perhaps my palette has grown, or perhaps I just stumbled upon a recipe I like.

After having all of the ingredients fresh and on hand, seeing that the prep time was minimal and basically just involved blending, I gave Tyler Florence’s recipe a try. It really is just about the easiest soup you can make, and when you have fresh ingredients the flavor is already there unlike hot soups which rely on hours of simmering down and waiting to develop the stock. If you still have tomatoes in the backyard or a neighbor kind enough to give you some, grab a watermelon and find a serrano chile (I know I’m making it sounds like you should scavenge your yard for these things, when in fact going to the store makes the most sense) and get to work!

Watermelon Gazpacho (adapted from Tyler Florence’s recipe)

3 c chopped fresh tomato (about 6 large)  |  3c cubed + seeded fresh watermelon  |  1 serrano chile

1. place tomato, watermelon + chile in blender and puree

2T red wine vinegar  |  1/4c extra virgin olive oil

2. add vinegar + oil and pulse

1 cucumber, peeled, seeded + minced  | 2T red minced red onion

3. fold in cucumber + onion

4. season with salt + pepper, portion in small glassesaand dollop sour cream on top. serve at room temp!

yum! it’s a great way to enjoy the last fresh produce of summer. I made mine and brought to a dinner with friends, served with some sesame cucumbers as well. It was delicious.

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