Tuesday, June 12, 2012
Who would have thought that there could be anything other than a gazpacho with fresh tomatoes, cucumbers, garlic etc! But I was intrigued when I saw this recipe for Watermelon Gazpacho in the New York Times Sunday Magazine, June 3. I had previously made and enjoyed a salad with watermelon, feta and arugula and thought the flavors worked together in a salad so why not try it as a soup.
Utterly delicious and refreshing!
But first - the appetizers. We had reason to celebrate an "anniversary" of sorts, so out came the champagne. For the appetizers I prepared olives sprinkled with fresh oregano, mozzarella mini balls rolled in fresh basil, and crusty bread slices.
Watermelon Gazpacho. The recipe calls for 1/2 pound tomatoes, 1 1/2 pounds of seeded and cubed watermelon, mint leaves, a 1/4 cup of olive oil and 2 tbs of fresh lemon juice. I cut back on the amount since it was just the two of us. These ingredients were blended in a food processor and served with crumbled feta cheese and chopped mint.