Watermelon has always been a staple in the Must household. Growing up, my dad would selfishly toss me the watermelon rinds as he ate the juicy, plump red flesh…as if I was a dog. (I wasn’t yet aware on what I was missing out! I love you, Dad!) Growing up, summer meant watermelon slices at every Sunday BBQ on the lake where are closest family and friends congregated to grill and laugh and play outside. When I see and eat watermelon, I’m flooded with nostalgic memories. So it’s no surprise when I learned Chef Gonzalo at Casa de Mita in Punta Mita, Mexico was making a cherry tomato & watermelon gazpacho recipe, I smiled. The chef at this luxury, all-inclusive beach villa in Riviera Nayarit makes some of the tastiest food I’ve ever eaten, so I knew this gazpacho recipe would be no exception. (One day I’ll have a cook off with him to show my skills in the kitchen!) Vegan, gluten-free, and nut-free, this super light, refreshing summer soup is perfect for a humid, hot day. Here’s how to make the Cherry Tomato & Watermelon Gazpacho Recipe.
INGREDIENTS for Cherry Tomato & Watermelon Gazpacho Recipe:
- 2 Cups Cherry Tomatoes
- 2 Cup Watermelon
- 1/8 White Onion
- 1/4 Green Pepper
- 1 Garlic Clove
- 2 Tablespoons Olive Oil
- 1 Tablespoon White Vinegar
- 1 Tablespoon Sea Salt (or to your preference)
DIRECTIONS for Cherry Tomato & Watermelon Gazpacho Recipe:
(Prep Time 1 Hour)
1. Cut all watermelon into small chunks; you can leave the cherry tomatoes whole.
2. Add all ingredients into a high-speed blender like a Vitamix and blend on high for about 1 minute. (If your blender isn’t huge, you may need to do 2 batches following the steps outlined below.)
3. Pour the blender contents into a strainer over a pot.
4. Stir so all the liquid strains, leaving behind the fibrous stuff.
5. Place the pot with the gazpacho into your freezer and let it cool for 30 minutes.
6. For added effect, place bowls also in the freezer so the entire experience is very chilling.
7. Garnish with fresh cucumbers and even tofu.