I stopped at Filasky’s Produce again to pick up corn and fruit and they had their yellow seedless watermelons ready – yum!
My friend Kelly O’Neill had sent me her watermelon gazpacho recipe earlier in the summer and it was delicious, so I decided I had to make it with the yellow watermelon. For color contrast, I used a green pepper instead of the yellow bell, but I would suggest sticking with a yellow or orange pepper, they are a bit sweeter.
This gazpacho is wonderfully refreshing, with just the right mix of sweet and bite. Great for the hot days of August.
2 cups 1/4-inch-diced watermelon (I used a yellow seedless from Filasky’s)
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice (from the garden)
1 small yellow bell pepper, seeded and cut into 1/4-inch dice (I used a green pepper from Farmer Kim)
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced (from the garden)
3 tablespoons fresh lime juice
Salt and freshly ground black pepper
Combine all the ingredients in a large bowl.
Refrigerate for at least half an hour before serving. Enjoy!
- 10 No-Cook Recipes for Cool Kitchens (treehugger.com)
- Gazpacho (andreasgardencooking.com)
- Gazpacho with gusto: Ditch the traditional ingredients and savor bold, refreshing flavor notes (pbpulse.com)
- 6 great gazpacho recipes to beat the heat (coolmompicks.com)