The other night I decided to get a little ambitious and try a first-time recipe. I studied abroad in Spain in college and when it got muy caliente outside, Gazpacho was the preferred lunchtime dish. At first, I was apprehensive about the idea of cold tomato soup, but since I was such a fan of hot tomato soup, how bad could this be?
Well, I got a sweet surprise when I took a sip (they drink it like a smoothie there!) because there was watermelon mixed in! The tanginess of the vinegar with the sweetness of the watermelon and just a touch of tomato kept me coming back for more.
I did my best to replicate the recipe and I am proud to say, taking a sip took me straight back to the Plaza Real in Barcelona where I tried it for the first time. Follow the simple recipe below (honestly, it’s only one step) and you can’t go wrong.
Hasta luego!
Xoxo, Claire and the Mamas at Mama Jess
- 7 cups seedless watermelon, diced
- 1/4 onion, chopped
- 1 medium cucumber, peeled and chopped
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 tbsp basil (fresh or dried)
- 1 tbsp salt
- 1 tsp black pepper
- Put all ingredients into a blender and puree until smooth, about 30 seconds
- That's the only step
- Serve chilled and enjoy!
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