Recipe: Hot watermelon gaspacho

Cold soups with herbs
June 30, 2011

Armenian CucumberI have already told you about the Armenian cucumber grown in my rooftop, nearly 400g in weight, sweet and delicious.
As promised, I'm posting a recipe that uses part of this cucumber (it was big and we used it also in sandwiches and salads).

Pimento PiquilloThis little Pimento Piquillo comes also from my pots, and it joined the armenian cucumber in this adventure. I usually stuff this variety of chili, but given the twisted shape and size of this one I added to the gazpacho to give it some hotness.

We were pleasantly surprised by this watermelon gazpacho, refreshing and tasty. The sweetness of watermelon is balanced by the chili and -even if I usually don't use it- a pinch of salt to your taste.

Hot watermelon gaspacho

Hot watermelon gaspachoo

Serves two:
180g watermelon pulp
75g cucumber
1 tomato, peeled
40g almonds
1 tbsp olive oil
1 tbsp white vinegar
1 piquillo, jalapeno or another green chili

Mince together all ingredients with a blender, garnish with slices of cucumber and watermelon and serve cold with croutons, bread sticks and raw vegetable sticks.

Zucchini and sage patties
One year ago: Zucchini and sage patties

Two years ago: Mozzarella salad with herbs

Souper SundaysThis goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.

This recipe also joins to Any one can cook.
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Author: Umm Mymoonah (URL)

Very cool gazpacho, thank you for linking with Any One can Cook :)

Author: Carol (URL)

Looks so good, love the sweet + the heat!

Author: DebinHawaii (URL)

I need to make Gazpacho soon--your version with the spice is making me crave it. ;-) Thanks for sharing it with Souper Sundays.

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