Searching for something refreshing without having to turn on your oven? Look no further! This week for your Meatless Monday recipe, we're hooking you up with our tried-and-true watermelon gazpacho.
This cold soup features vibrant summertime classics, with a hint of spice. Hit up your local farmer's market, break out the blender, and let's get cooking!
INGREDIENTS
2 c cubed watermelon
2 c cubed tomatoes
2 c cubed cucumber, peeled
½ red pepper
½ jalapeno
4-5 cloves garlic
½ large red onion
2-3 tbsp sherry vinegar
2 tbsp olive oil
2 tbsp Calabrian chili oil
1-1.5 tsp salt
1 tsp cumin
INSTRUCTIONS
1. Liquify all ingredients in a blender. Place in the fridge to chill for 2-3 hours.
2. For garnish, dice a small amount of tomato, cucumber, pepper, watermelon & red onion. Shave (with a microplane) 1 clove garlic then toss with olive oil, salt & a dash of vinegar.
3. Top gazpacho with 1 tbsp of chopped veggies.
Enjoy!
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