Spicy Watermelon Gazpacho
Ingredients
- 2 boxes of pre-cut watermelon, cubed
- 1 lb can of fire-roasted tomatoes, crushed
- 1 small red onion, diced
- 1 lime, all the juice squeezed
- 1 small red pepper, diced
- 1 small can of jalapeno, diced
- 1 small jar of fresh mango salsa, diced
- 2 tablespoons of granulated sugar
- 1 small bunch of Cilantro, to taste
- Salt, to taste
- 1 Tablespoon of Sambal Oelek, to taste
Preparation
- Pulse everything in food processor or blender, according to desired chunkiness/consistency.
- Add additional cold water, for desired thickness.
- Refrigerate for at least one hour for optimum flavor. The longer it’s chilled, the better it becomes.
- Adding an entire can of jalapeno definitely ups the heat level of this recipe, but the longer it’s chilled, the heat actually mellows out.
- Personal recipe tweak #1: leave some watermelon chunks unpulsed, to add textural component. The gazpacho itself doesn’t taste like watermelon (more like a tropical, spicy salsa), so leaving some watermelon chunks really reinforces this feature ingredient and lends a sweet, crunchy surprise – against the mellow, spicy heat – while consuming.
- Personal recipe tweak #2: Adding other fruits such as pineapple, cantaloupe or honey dew would be perfect complements to the watermelon. I’ll definitely be trying them in the future.
- Major bonus, it’s vegan!
Tastes best served poolside…and with friends! 🙂
Beautifully Flawed, Divinely Chosen 