I love the challenges that Sunday Supper comes up with. They are always so inspirational and let me have extra fun playing with our food.
This week I got to make a cold soup using up tonnes of the treaties that my organic man has been delivering me.
I love gazpacho but we haven’t had it in quite sometime as it usually relies heavily on cucumber. My FIL has a lot of difficulty with cucumber so I had to come up with a back-up plan. I also was feeding a friend who doesn’t like tomatoes.
Hmmm, I was stumped until I spied a big, gorgeous watermelon on my counter.
Watermelon Gazpacho was born.
I started by dicing: watermelon, peppers, zucchini (my stand-in for cucumber), radish and a few cherry tomatoes. These were going to be my garnish but the heavy work was going to be done by my food processor.
No food processor? A hand blender would do the job or a blender BUT you might consider picking one up. I got my at the Goodwill for 10 dollars. It is an old workhorse and I use it shockingly often.
Fresh herbs, garlic, celery and some spices got whizzed-up to form the base and then LOTS of watermelon. A little tomato juice as a thickener and a bit of time in the fridge to chill.
We ate it with crusty bread and a few glasses of chilled rose.
- 4 small radish
- 1 small onion (Vidalia if possible)
- 1 yellow pepper
- 1 pint cherry tomatoes
- 4 cups watermelon
- 2 small zucchini
- ¼ tsp chipotle
- ¼ cup lemon juice
- ½ tsp cumin
- 1 tsp worstershire
- ¼ cup rice wine vinegar
- 2 cups tomato juice
- 2 minced garlic cloves
- ¼ cup cilantro
- ⅛ cup mint
- ¼ cup parsley
- Keep ⅛ of the veg out to dice as garnish and pulse the remaining ingredients until smooth. Let sit a minimum of 30 minutes in the fridge before serving.
Make sure you check out all my other amazing #SundaySupper’ers. They are awesome.
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
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