Keep It Cool

Add a fresh splash of fruit to your fired-up fare with watermelon gazpacho

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!”

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)

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.

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Jodi Keen
Jodi Keen
Jodi Keen is the managing editor of Evansville Living and Evansville Business magazines.

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