
Heirloom Tomato and Watermelon Gazpacho Soup
This rendition of gazpacho is truly a gazpacho-like no other! I taught this recipe in the March cooking class and it was a hit. It is so fresh and flavorful with hints of cucumber and jalapeño. With spring upon us and summer ahead, this can be a starter or a full meal when you add fresh crab or grilled shrimp to your soup at the end. To be honest, until I tried this version of cold tomato soup, I was never a huge fan. Adding fresh heirloom tomatoes, watermelon, cilantro, and jalapeño bring this dish alive.
The key to preparing this dish quickly is to practice your mise en place. Get all your ingredients out and in front of you before you begin. Skinning the tomatoes by blanching them in hot water is an essential step to prevent tomato skins in your gazpacho-a show stopper for me, not only because they are fibrous, but they do not show well.
Lastly, the garnish is everything (well, almost.) Chopped cucumbers, peppers, and red onions are standard, but edible flowers, fresh herbs, diced avocados or other fruits work well too.
Here’s the recipe for my healthy, delicious and pretty version using my Healthy On You® Provence You’ve Been Gone spice blend.
Ingredients
Makes 6 servings
tsp Healthy On You® Provence You've Been Gone spice blend tsp Healthy On You® Bohemian Rosemary sea salt Place the tomatoes, the coarsely chopped cucumber, jalapeño, cilantro sprigs, garlic, vinegar, the Provence You've Been Gone spice blend and olive oil in a blender with 1 to 1½ teaspoons of the Bohemian Rosemary sea salt and some pepper.
Preparation