You've Got to Try this Watermelon and Tomato Gazpacho

Gourmandize Staff, 06/08/2023

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

The days are getting warmer, and we're all in need of a little refreshment! Cold soups are perfect for this time of year and they're no fuss at all. No pots, no heat, just a whirr in the blender, a moment to let the flavors combine, and you're good to go.

This recipe is a little different, and you may be questioning whether the two main ingredients are a good mix, but we can confirm it really is a pleasant surprise! Even better, watermelon and tomato both contain lycopene which according to research, may aid in sun protection. It really is a bowl of summer goodness.

Let's get started!

Ingredients (for 2 people):

1 lbs. tomato (cored and cut into chunks)
1 cup seedless watermelon (diced)
1 1/2 oz. day-old baguette (cut into pieces)
1 large cucumber (cut into chunks)
2 tbsp red onion (chopped)
1 garlic clove
1/2 tsp kosher salt
Pinch of black pepper
1/4 cup extra virgin olive oil
1/4 avocado (peeled and diced)
1 ice cube

What next?

Instructions:

Take the cut watermelon and put in blender with the bread, onion, cucumber, onion, garlic, salt and pepper, and ice cube.
Purée in 10 second whirrs, until a smooth consistency is achieved.
Drizzle the olive oil over the mix, and chill in the refrigerator for 30 mins.
Enjoy! We like to chop up a little extra cucumber and garnish the gazpacho with that. A good spinkle of black pepper also works well.

What Else Can I Make with These Ingredients?

Why not wake up your taste buds this summer? Watermelon and tomato is an unexpected pairing, but it really does work well. Any dish that includes these two delicious fruits, can usually be garnished with basil as the herb balances out the different flavors.

Why not try this refreshing watermelon and tomato salad? Or these juicy skewers, which make for a great appetizer at any garden party!

Chef Tips and Tricks

VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!

Ingredients

Dough:

2 cups flour
1 cup olive oil
2 tbsp sugar
2 tsp salt
1/4 cup milk
Water

Filling:

1 onion, diced
1 lb ground beef
A pinch of salt
1/2 cup water
1 cup tomato sauce

Method

Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.
Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat.
Dust a flat surface with flour, and roll out the dough into a flat sheet.
Use a ramekin or cup to cut out circles.
Add a dollop of beef-tomato mixture to the center of each circle.
Pinch the dough into a little pocket.
Bake in the oven at 350° F for 15 minutes.
Enjoy!