A couple of weeks ago, I had the most amazing gazpacho at one of my favorite Burlington lunch spots, Mirabelles
. It was a combination of watermelon and tomato, a tiny bit spicy and totally refreshing. I couldn't get it out of my head.
Last night, my husband, Jeff, made a version of the chilled soup for dinner, thanks to an easy recipe from Mark Bittman.
Disclaimer: Usually, I only post recipes here that my whole family enjoys. Unfortunately, this gazpacho was not a hit with the kids.
As Jeff blended the ingredients into a beautiful pinkish-red concoction, my 4-year-old son, Theo, eyed it suspiciously.
"Is that a smoothie or soup?" he asked. Jeff replied that it was indeed a soup, and Theo gave him a glance as if to suggest he was crazy.
My 7-year-old daughter, Mira, was more open-minded, but when she tasted the kind-of-sweet, kind-of-savory potage, it proved a bit much for her not-yet-mature taste buds to reconcile. "I don't really like it," she proclaimed, pushing the bowl away.
While the kids munched on their consolation prize of cheesy tortillas and cucumber slices, Jeff and I each enjoyed a big bowl — and then another — of gazpacho, topped with crumbled feta, basil and a drizzle of olive oil.
The meal was light enough that it left me with room for a piece of dense chocolate layer cake we had bought to celebrate Theo's half birthday. Now that
was something the whole family could get behind.
Watermelon and Tomato Gazpacho
Courtesy of Mark Bittman
1 clove garlic
1 small watermelon, flesh removed from the rind, seeded and cut into large chunks
2 large, ripe tomatoes, seeded and cut into large chunks
2 tablespoons lemon juice
Salt and black pepper
4 ounces crumbled feta
1/4 cup olive oil
1/4 cup chopped, fresh basil or mint for garnish
Put the garlic in a food processor and pulse a few times to chop it.
Add the watermelon, tomatoes and lemon juice, with a sprinkling of salt and pepper.
Add a few ice cubes, one at a time, and blend or pulse until you reach your desired consistency — leave the machine on for a smooth soup and pulse just a few times for a chunky version).
Put the gazpacho in the fridge to chill, up to several hours.
Just before serving, taste the gazpacho and add more salt, pepper or lemon juice as needed. Pour the gazpacho into bowls, top with feta, drizzle with a little olive oil, garnish with the chopped herb and serve.