Jalapeno Watermelon Gazpacho

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.

Dscn3581

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)
course salt
1/2 of one lemon
1 jalapeno

Start by cutting the watermelon, and put it to the side.

Dscn3574

Next, slice the jalapeno. I took all the seeds out, and cut the pepper into pretty small pieces.

Dscn3578

Get your blender out and puree about half of the watermelon.

Dscn3576

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).

Dscn3579

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.

Dscn3580

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s