I needed a quick side to go with grilled steaks and corn over the weekend. We had a whole ripe watermelon just sitting on our counter, but I wanted something a little more than sliced fruit. I ended up making jalapeno watermelon gazpacho.
Calling this dish “quick” still gives me too much credit. The part that took the longest was the cutting of the watermelon.Here’s what you need: 1 personal size watermelon of 1/4 of a large watermelon, sliced (all totaled, about 6 cups)
1/2 of one lemon
1 jalapeno Start by cutting the watermelon, and put it to the side.
Next, slice the jalapeno. I took all the seeds out, and cut the pepper into pretty small pieces.
Get your blender out and puree about half of the watermelon.
Add a few shakes of salt, the juice from 1/2 a lemon, and the rest of the watermelon. Puree the mixture again, but be sure to leave some chunks (so it’s not a perfectly smooth consistency).
Take the pitcher off the blender, put it in the fridge for an hour or more, and enjoy. The key is getting the gazpacho really cold.This totally hit the spot on a super hot day.