After returning from a week at the beach, I am in full on summer mode. The heat decreases my appetite of heavy dishes and I am gravitating toward light fresh meals.
I ordered Watermelon Tomato Gazpacho from The Post House in South Carolina, and although wasn’t blown away by that version, my wheels began to spin as I thought of ways to make my favorite summer fruit into a refreshing cold soup.
Perfect for entertaining or simply cooling off on a hot day, this easy sweet and savory soup doesn’t take long to put together. The kids that are currently abstaining from tomatoes couldn’t get enough of the fun pink soup.
Watermelon Tomato Gazpacho
6 cups roughly chopped seedless watermelon, divided
3 cups roughly chopped tomatoes, divided
1 shallot, roughly chopped
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1/4 cup roughly chopped cilantro, divided
1 teaspoon salt
1/4 teaspoon black pepper
Put 5 1/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, 2 tablespoons of the cilantro, salt and pepper into a Vitamix and puree until smooth. Cover and chill for at least 1 hour.
Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 tablespoons cilantro and toss together in a bowl. Pour chilled soup into bowls or glasses and top with watermelon-tomato mixture.
Are you a cold soup fan? Give this a try and come back and let me know what you thought about the Watermelon Gazpacho.
For another cold soup, you might like Chilled Cucumber Yogurt Soup.
If you have leftover watermelon, try one of my favorites, Watermelon, Cucumber Feta Salad.
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