Watermelon Gazpacho

Cool and refreshing, it’s like the August harvest in a bowl!

 I am making this twist on a classic cold tomato soup for my book club today. This time around we read In Cold Blood by Truman Capote, and surprisingly it features a lot of food as symbolism throughout the book. To be discussed tonight…with other summery dishes and drinks.

Late summer cooking is all about packing in as many fresh local fruits and vegetables into your day as possible. Corn-everyday, peaches-in everything, and watermelon- in the park, juices running down your tanned arms. Or, if you are having a sophisticated meeting of the minds- tastefully served in a bowl.

Put some of the chopped ingredients aside to use as a garnish once the soup is blended.

Ingredients

3 cups watermelon, deseeded

1 pint cherry tomatoes

1/2 a cucumber, peeled

1 yellow bell pepper

1/8 cup red onion

2 limes, juiced

10 basil leaves

4 tablespoons parsley

salt and pepper to taste

Watermelon Gazpacho

Servings 8 (approximately 3/4 cup servings) Time 30 minutes

Recipe adapted from Samantha Rowland

Directions

Chop all ingredients. There will be approximately 6 cups.

Keep about 1 cup of the chopped fruits, vegetables and herbs as a garnish. Blend the rest with the lime juice until pureed.

Refrigerate for 1 hour or up to three days, garnishing when ready to serve.