Summer Soup: Spicy Watermelon Gazpacho



Personally, I love a flavor packed chilled soup during a hot summer day, and this Spicy Watermelon Gazpacho is simple to make and really hits the mark. Gazpacho is just a crazy word for a tomato based cold soup, and it originated in Andalusia, Spain. Typically made of raw vegetables either diced or blended, this spin on gazpacho makes for an extra refreshing appetizer or first course at any occasion. [add seafood like cold boiled shrimp or fresh lump crab meat to turn this into a main dish]

Spicy Watermelon Gazpacho [serves 6-8]

  • 2 cups peeled tomatoes, chopped
  • 1 cup celery, diced
  • 1 green bell pepper, seeded and diced
  • 1 cup cucumber, peeled and chopped
  • 1/2 cup diced yellow onion
  • 1/4 cup chopped parsley
  • 10 watermelon cubes, chopped (I buy the pre-cut pint container)
  • 1/4 cup chopped chives
  • 6 tablespoons red wine vinegar
  • 1/2 a teaspoon of salt and pepper
  • 2 tablespoons Worcesterchire sauce
  • 4 cups Spicy V-8 juice
  • the juice of 2 limes
  • mix all of the above in a large tupperware container with a lid, place in the fridge and chill for at least 4 hours [sometimes I transfer soup to a large pitcher, it makes it easy to pour into your serving bowls with out making a mess]
  • garnish with a slice of fresh jalapeno, a few chunks of watermelon, and scatter chopped cilantro – serve cold
  • this pairs nicely with a chilled glass of sauvignon blanc (Decoy is a great reasonably priced bottle) or a pinot grigio (Santa Margherita is usually in my fridge)





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