Tuesday, August 27, 2013

Watermelon Cucumber Gazpacho

When the weather is extra hot and it doesn’t make sense to turn on the stove, this is the perfect solution for dinner. While it is not technically the gazpacho that we think of because this version is chunky, it is just as refreshing as the original version. This will keep you hydrated and cool and the longer the flavors meld together, the better it is (making it just as good the second day as it is the first).
Watermelon Cucumber Gazpacho 6 cups seedless watermelon, cut into 1/2 inch cubes 2 medium cucumbers, peeled and cut into 1/4 inch cubes 1 teaspoon salt 3 Tablespoons finely chopped mint 1/2 cup coarsely chopped basil 3 Tablespoons finely minced shallots 1. Put watermelon and cucumber in a large bowl. Sprinkle with salt. Stir together. Mix in basil, mint and shallots. Place the gazpacho in the refrigerator for at least an hour so that the juices come out of the fruit and the flavors blend together.

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