Veggie Gazpacho with Watermelon

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This amazing recipe is courtesy of the mother/daughter team over at the Golubka blog.  These ladies promote a predominantly raw diet using creative recipes and alluring photography.  Several great photos of this recipe can be seen there,  including the one on my home page.

8-10 small to medium tomatoes (Golubka recommends heirloom, and also recommends peeling them)
1 large cucumber, cut into chunks
1 cup (or more if desired) packed fresh basil
1 cherry or 1/2 red bell pepper, seeded
1 or 2 garlic cloves (optional)
1 small shallot
2 tbsp. red wine vinegar
2 tbsp. extra virgin olive oil
1 tsp. sea salt
Ground black pepper, to taste

Ripe, chilled watermelon, cut into bite-sized pieces
Place 4 or 5 tomatoes in blender and blend on Low to Medium speed until rough-blended.  Add remaining tomatoes and repeat.  Once tomatoes have formed a mostly liquid base, add remaining ingredients except for watermelon and blend on High speed for 50 seconds (or “Whole Juice” cycle with a Blendtec).  Run additional time if necessary – a very smooth texture is desired.  Taste and re-season if necessary, then chill.  Serve cold with fresh watermelon pieces.  Garnish with fresh basil.

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