Cooling down with Watermelon Gazpacho
In Ayurveda soup is the golden rule for evening dinner. Mikhail and I set out to create a dish that would meet those rules and keep us cool during our short window of summer heat. Feel free to make adjustments as you go along. You will find a new taste and texture with each bite!!
FOR THE GAZPACHO
5 medium tomatoes -blanched and skins removed
2 thick slice of crusty, crusts removed
1 small/medium cucumber, peeled, seeded, and cubed
3 cups watermelon, cubed
1/2 very small yellow onion, peeled and halved
2 clove garlic peeled
2 tablespoons – 1/4 cup sherry vinegar, to taste
1 tablespoon plus 2 teaspoons salt, more as needed
1/2 cup Avocado oil
FOR THE GARNISH
2 slices of thick bread baked into Garlic-Butter Croutons
1 cup watermelon, diced into small cubes
1 medium cucumber, diced into small cubes
1 jalapeño (remove the seeds for less heat)
1/4 teaspoon salt
1 Pasta's Daily Spicy Hot Tomato oil plus more for drizzling
1 handful fresh basil leaves and flowers, torn
Bring a large pot of water up to a boil. Score a large X on the back of each tomato, then carefully drop into the boiling water for about 20 seconds. Remove, then immediately transfer to a bowl of ice water. Stop the cooking process as quickly as possible, as the tomatoes should still be raw.
Peel the skins, then slice in half crosswise and remove the seeds, reserving them in a bowl.
Cut tomatoes into chunks, then add to a blender. Mix 2 slices of bread cubes with the tomato juice/seeds, then allow them to soak while you prepare the other ingredients
.Add cucumber, watermelon, onion, garlic, sherry vinegar(start with a tablespoon at a time), salt, and olive oil to the blender.Squeeze out excess liquid from the bread and add to the blender, then blend on high for several minutes until you reach a smooth, creamy texture. If you want soup to be a little thicker, add another slice of bread or 2 until you have a rich smooth soup.
Taste for seasoning, and adjust as needed. This is the time that you might need to add more vinegar, salt and pepper. Chill the gazpacho for a minimum of 30 minutes so that all the flavors can meld together, and it gets nice and cold.
Croutons (make extra for snacks and salads)
Cut 2 slices of bread into cubes.
4 Tablespoon melted butter or oil for Vegan option
1 teaspoon oil
1/2 teaspoon garlic salt
1/2 teaspoon onion power
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
Put cubes into a bowl.
Mix the rest of the ingredients together in another bowl. Pour over bread cubes and toss evenly.
Spread over prepared baking sheet.
Bake for 375 for 10 minutes - toss and continue baking until nicely browned.
Make the garnish right before serving. Pour the chilled gazpacho into a bowl, then top with a little bit of each garnish, leaving crouton for the top. . Drizzle with more Pasta's oil, and serve.
Blessings to all!
Sweet Soupy kisses!
Naomi & Mikhail