What You’ll Need
- 4 cups seedless watermelon (cube 1 cup into into 1/2-inch pieces)
- 2 tablespoons
- fresh lime juice
- 1 tablespoon lime
- zest
- 1 teaspoon salt or more to taste
- 1 to 2 cloves minced garlic
- 1 cup
- ripe tomato, cubed into 1/2-inch pieces
- 1 cup peeled or unpeeled seedless cucumber, cut into 1/2-inch pieces
- 1/2 cup sweet yellow or orange pepper, cubed into 1/2-inch pieces
- 3 tablespoons minced red onion
- 1 tablespoon balsamic or red-wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon finely chopped seeded jalapeno pepper (optional)
- Pepper to taste
- 2 tablespoons minced cilantro or
- dill or parsley
- Pinch sugar
How to Make It
- Purée 3 cups watermelon and transfer to a large nonmetallic bowl. Add lime juice, lime zest, salt, garlic, tomato, cucumber, green pepper, red onion, vinegar, oil, fresh herbs of choice, sugar and jalapeno, if using, and 1 cup cubed watermelon. Mix well.
- Chill until serving time. For a pretty presentation, fill martini glasses with the gazpacho and garnish with a slice of lime and fresh herb sprig, if desired.
How to Serve Gazpacho
Serve gazpacho in a shot glass as an appetizer or in a martini glass for the first course of a multicourse dinner. It’s also a refreshing change of pace on a breakfast buffet — sort of like a morning Bloody Mary without the alcohol. Although I’ve known people to add a little vodka to their batch of gazpacho to good effect.
This recipe can easily be increased by adding more of the fruit and vegetables. Try adding pineapple tidbits for a tropical flavor!
