This lovely weekend is the official start to summer. Today, I made my first trip to the Minneapolis Farmer's Market. I was able to make it for the best asparagus in the world. I can't wait to cook with it this week!
My sister Jennifer hosted a BBQ tonight and I wanted to make one of my favorite spring dish to share. Watermelon Gazpacho. The inspiration for this was a gazpacho at Macy's Marketplace. It was watermelon, but it lacked the texture of traditional gazpacho. So my version has chopped up watermelon (make sure to remove rind and seeds), chopped yellow and orange pepper, sliced cucumbers, shallot, garlic, chopped tomatoes ( I used yellow and red medium sized ones I bought at the farmer's market), a can of Ro-Tel tomatoes (with peppers) and half of a jalepeno with seeds. To season, salt, pepper, lemon and lime zest and juice (one of each) and red wine vinegar. I also add some olive oil at the very end. I use my food processor in batches. I puree the watermelon first, as it turns to liquid pretty quick and is pretty messy. Then I mix each batch together and taste each time I mix for seasoning. It really does best if it can sit overnight in the fridge. It is great served with crunched up chips, popcorn or something crunchy. I also honestly, could drink it out of a glass I like it so much. I know multiple versions of this chilled soup and really like them all. Sometimes, I add more peppers, cucumbers, sometimes I add bread to thicken it. You are able to tailor it to your favorites and blend. Everyone enjoyed it at the BBQ AND there was some left over for me to take home!
My sister Jennifer hosted a BBQ tonight and I wanted to make one of my favorite spring dish to share. Watermelon Gazpacho. The inspiration for this was a gazpacho at Macy's Marketplace. It was watermelon, but it lacked the texture of traditional gazpacho. So my version has chopped up watermelon (make sure to remove rind and seeds), chopped yellow and orange pepper, sliced cucumbers, shallot, garlic, chopped tomatoes ( I used yellow and red medium sized ones I bought at the farmer's market), a can of Ro-Tel tomatoes (with peppers) and half of a jalepeno with seeds. To season, salt, pepper, lemon and lime zest and juice (one of each) and red wine vinegar. I also add some olive oil at the very end. I use my food processor in batches. I puree the watermelon first, as it turns to liquid pretty quick and is pretty messy. Then I mix each batch together and taste each time I mix for seasoning. It really does best if it can sit overnight in the fridge. It is great served with crunched up chips, popcorn or something crunchy. I also honestly, could drink it out of a glass I like it so much. I know multiple versions of this chilled soup and really like them all. Sometimes, I add more peppers, cucumbers, sometimes I add bread to thicken it. You are able to tailor it to your favorites and blend. Everyone enjoyed it at the BBQ AND there was some left over for me to take home!
Even my non-veggie fella loved it! I, of course, cannot wait to make it 'cause it was yum.
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