During the summer heat, Sande Thomas stays cool with a fresh twist on gazpacho. A cold soup hailing from Spain, gazpacho traditionally has a tomato base and blended vegetables, but Thomas swaps in watermelon for a sweet spin.
“Watermelon is the essence of childhood. There’s nothing cleaner tasting, sweet, and cold on a hot summer day,” she says. “Cooking with what’s fresh and in the peak of season is what makes food taste great.”
Here’s an insider tip straight from Sande: “The watermelon grown in Kentucky are some of the very best I’ve had this year!”
Ingredients:
1 large tomato, cubed
1/2 serrano or jalapeño pepper, seeded
2 cups cubed watermelon
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lime juice
1 English cucumber, peeled and chopped
2-3 tablespoons red onion, minced
1 tablespoon each fresh mint and basil (optional)
Directions:
Puree one cup of watermelon, tomato, and serrano or jalapeño pepper. Add salt and pepper to taste. Add vinegar, lime, and olive oil to the mixture and pulse. Transfer to a large bowl and mix in cucumber, red onion, mint, and basil. Chill for several hours. Garnish with feta cheese. Serves four.
