In the spirit of our clean out the fridge and pantry week, we recently made watermelon gazpacho. Well I shouldn't say we - I should say David.
He diced up half a watermelon, added in maybe half a peeled cucumber, a few tablespoons of red onion, a couple of roasted red peppers (we didn't have any fresh ones in the house), one hot chile pepper, about 1/4 fresh basil, a big drizzle of vinegar (we used both balsalmic and apple cider), drizzle of olive oil, salt, and pepper.
Pop it in the blender in two installments, then add additional seasoning to taste. (Ours needed an extra drop of vinegar.)
Since our chile pepper came from my boss' garden, we didn't know how hot it would be. Turns out, it was very hot. Luckily, the cool temperature and flavors worked well with the heat. Next time I'd use less pepper - maybe half of one.
This gazpacho is interesting because it doesn't taste too much like watermelon. It's similar to tomato gazpacho but it's got a cooler and slightly sweeter taste. I will definitely be making this again.
If you need a point of reference (I know my measurements leave something to be desired), this recipe is very similar to what we did.
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