Watermelon is one of my favourite things to eat in the summer, but I was looking for a way to spice it up for the upcoming long weekend. Instead of using watermelon in the same old way (sliced up, or in fruit salad, etc.) I decided to make it the starring character in a savoury recipe. This gazpacho can be whipped up in a flash, so it’s perfect for serving at your last Summer barbecue this weekend. It also presents beautifully, whether you decide to serve it in bowls or in shot glasses for a unique appetizer. The sweetness of the watermelon balances perfectly with the little kick from the serrano pepper and the flavourful boost of fresh herbs.
I put my Vita-mix to use in this recipe, but if you don’t have a very powerful blender, be sure to chop ingredients well, or else use a food processor, so it’s nice and smooth.
- 1 tomato, chopped
- 1/2 serrano, chopped (I removed the seeds so it was slightly less spicy, but if you want it HOT, leave them in)
- 2 cups watermelon, cut in small cubes, plus extra for garnish
- 1/2 cucumber (approximately 3/4 cup roughly chopped)
- 1 shallot, chopped (roughly 2 Tbsp)
- 1 clove garlic
- 1 tsp sherry vinegar
- 1/4 cup olive oil
- 2 Tbsp each fresh parsley, and basil, plus extra for garnish
- 1/4 tsp ground cumin
- Sea salt and fresh ground black pepper
- Basil oil, for garnish
In a blender, process the tomato, serrano pepper, and half the watermelon until smooth. Add the remaining ingredients, except for basil oil and remaining watermelon, and process until smooth. Stir in remaining watermelon. Pour into small bowls, and garnish with basil oil, small cubes of watermelon, cucumber, and herbs. Enjoy!