{
Recipe: Watermelon & Tomato Gazpacho
}

tomato_watermelonSummer is in full swing, and nothing says summer like our Watermelon & Tomato Gazpacho!

Here at Kerbey Lane Cafe, we strive to offer seasonal dishes that are locally sourced as much as possible. Being that watermelons and tomatoes are now in season, this gazpacho has all the makings of a cool, refreshing, and healthy summer treat, perfect for beating the sweltering Texas heat!

In case you don’t already know, gazpacho (prounounced guh-spah-choh) is a cold soup that originated in Spain. It is made of raw fruits and vegetables and usually contains a tomato base.

joel2

Joel Welch

Our Executive Chef, Joel Welch, is one generous guy, and that’s why he has agreed to share his recipe with you, lucky KLC blog reader!

Now you can make this simple, refreshing dish at home using seasonal ingredients available at your local farmer’s market. Find the nearest farmer’s market near you by following this link.

Maybe your knife skills are shameful, or maybe you don’t want to run the air conditioning at home while you wait for your gazpacho to chill. Whatever the case, there is always the option of ordering this same delicious gazpacho from our seasonal Tomato Menu at any of our 7 locations! Plus, we’d love to see you!

 

 

watermelon gazpacho2

Voilà!

Watermelon & Tomato Gazpacho

9 cups cubed watermelon
1 pint cherry tomatoes
1/3 cup olive oil
1/3 cup red wine vinegar
1 small red onion
1 red or yellow bell pepper
1 medium cucumber
2 cloves garlic
3 Tbsp lemon juice
1/2 cup parsley
1/2 Tbsp salt
freshly ground black pepper

Remove seeds from watermelon, cucumber, and bell pepper. Place half of the watermelon and half of the tomatoes in a blender and blend until smooth. Pour into a large bowl and stir in red wine vinegar, olive oil, lemon juice, and salt. Finely dice remaining watermelon, cherry tomatoes, bell pepper, cucumber, garlic and parsley and add to the tomato-watermelon puree. Season to taste with freshly ground pepper and chill for several hours before serving.

Comments are closed.