What is Gazpacho?
a. A soup
b. An appetizer
c. A Beverage
d. Could be all of the above
The answer is d.
Gazpacho originated in Andalusia. It is often consumed in Spain, Portugal and South America in the hot summer months. Some refer to Gazpacho as “Liquid Salad” or “Cold Soup” but there are many versions of Gazpacho, most of them are tomato based. It is said that on a hot day when water is lacking, but produce is in abundance, locals would cut and mash their fruits and vegetables into a liquid salad and drink it down for refreshment.
I have had it as an appetizer and also as a whole meal in it self with hard bread dipped in it.
My recipe here is different from traditional recipes because I have chosen to use melon as my base. Understand that you can use all the melons suggested or two of the three or just one if you would like. If any of the ingredients don’t agree with your taste buds, simply put, don’t use them. But I think you will find this absolutely delicious and refreshing. I know it is still winter, technically, but just imagine a hot summer day with a couple of your friends on your back porch and you are sipping this delectable treat!
Eat it with a spoon, like a soup or drink it like a smoothie, …somewhat! You choose.
Ingredients:
1 Small seedless Watermelon
1 Cantaloupe Melon
1 Honeydew Melon
1 Cucumber
1 Lime
Several pinches of Cilantro
1 Small Avacado
Part of a Red Onion
1 Green Jalapeno (Optional)
6 Serving Glasses, Goblets, or Bowls
Sea Salt
Directions:
Cut the melons into half. As I did this I fell in love with them. Aren’t they beautiful?
Remove the seeds. Even without the seeds I am loving them! Their colors are mesmerizing!
Cut them into slices. Gorgeous!
Then place 3/4 of each melon into the blender. Depending on how big or small your blender is, you may need to half of the 3/4 at a time.
Don’t blend yet! Cut your lime in half.
Then add the juice from half of the lime to the melon in the blender. Have I told you how much I love lime too!
Still don’t blend yet! Next peel you cucumber.
Yes, I love cucumber. Cut it in half and…
Put the half into the blender with the melon and lime juice.
Now blend, but before blending, be sure to put a lid on first, cause it will go everywhere! You made need to push softly down on the melon at first with a wooden spoon to get it started.
Oh baby, Cilantro! Man I have to stop myself from putting cilantro in everything. You know some people really don’t like this stuff, me love it!
Take a couple of pinches, really up to you how much you want to use and with your kitchen scissors cut it into pieces adding this to your melon, lime, cucumber blend.
Then cut up all the rest of the melons and cucumber into little 1/2 inch pieces.
The watermelon
The cantaloupe
The honeydew
The cucumber
Now, who doesn’t love avocado? Dice up this baby too, just be sure not to make guacamole.
This is good.
Next the red onion. I just used a small sliver. After cutting there is probably 2 tablespoons.
Put all of the chopped produce in a bowl. So beautiful!
Then mix it up!
Dun, da, da, dun! The jalapeno! My Nemesis. I am a big, big, big wimp when it comes to the heat! Can’t take it. Even pepper, can’t do it. But for those of you that like it here it is.
Cut this hot little sucker in half.
Scrape out the seeds and the ribs. I liked typing that. Scrape’em all out! So he looks like this. Not so hot now are ya!
Dice him up too. Just be careful, don’t touch your face until after you wash your hands really well.
Here are the pretty goblets that will hold our cold soup.
Get a plate and put a little water into it. And another plate with several tablespoons of sea salt. I like sea salt, but regular table salt will work too.
Dip the top of the glass into the water…
Then directly into the salt. Swirling it around to be sure that the whole rim is covered in salt.
Like this!
Do all of them. This will serve 6 as a meal or 10 to 12 as an appetizer.
Carefully pour into the center of the glass – putting an even amount in each glass.
Love it! So beautiful. You want to come over and have some? My husband was like, “Um, who is coming over? Do I get some?”
Then put two heaping scoops of your diced produce into the center.
Trying not to disturb the salt.
Oh my, I’m in love.
This is where you can add the jalapeno…dun, da, da, dun! But not to all of them, if there are wimps in the group.
Then to add more beauty, a little sprig of cilantro and a touch of lime. Now I’m headed for the beach! Hope you enjoy!
Couple of tips:
You can make in advance and put into refrigerator, but not too far in advance.
You can add the avocado just before serving so it won’t turn brown.
