It’s a hot hottt day in SF Bay Area with temperatures reaching close to 100 deg F 🌞🌞.
The sweltering heat demands hydrating and refreshing foods and the chilled watermelon gazhpaco is perfect today. It not only makes a grand presentation, the unusual medly of flavors and texture combinations harmonize beautifully.
I did bulk it up a bit and pureed all ingredients so we are ready for the next couple hot days too.
6 cups cubed watermelon
1 cup diced Persian cucumber
1/4 cup chopped red onion
1/4 cup tomato
1/2 jalapeño chile, seeded and minced
2 tbsp lemon juice
1/4 cup mint chopped
salt and pepper to taste
1. Process watermelon, cucumber, onion, and jalapeño in a blender until smooth. Stir in lemon juice and salt and pepper.
2. Cover and chill at least 30 minutes. Serve in small bowls or glasses and garnish with chopped watermelon, cucumber, tomatoes and mint.