I had my first ever gazpacho the day after my sister’s wedding at the Wild Rock Steakhouse in Keystone, Colorado. I was looking for something a little lighter after a weeks worth of heavy eating and this sounded so intriguing and inviting that I just had to try it: watermelon & pineapple gazpacho. Yes, please!
I’m rarely a plate cleaner (much to0 messy of an eater for that!), but I was tempted to lick every last droplet off of that plate. The sweetness was a perfect compliment to the tomatoes and there was also the perfect amount of heat to balance out the dish. My mom also got the soup, so we debated about what the heat was coming from for awhile. Serrano? Chili powder? Jeff scored the winning guess: roasted jalapeno (well, he got the jalapeno part right at least!) with a pinch of cayenne pepper.
Naturally, I set out to recreate the dish as soon as we got home from the trip. Tomatoes aren’t quite in season around here yet, so I settled for California imports and decided to use my favorite melon–honeydew–as the sweetness, along with some of the veggies from our first week of CSA veggies (more on that soon!). The gazpacho at Keystone had obviously been poured through a fine strainer to become completely smooth, but since I didn’t a fine mesh strainer on hand, I simply served the dish as it emerged from the food processor which gave it an almost smoothish salsa texture. I would definitely recommend straining if you would like a more “brothy” soup texture.
We made so much to freeze and have for the rest of the month–I am officially in love with gazpacho!
4 red tomatoes, skin removed and roughly chopped
1 green tomato, skin removed and roughly chopped
1/2 jalapeno, roasted and deseeded
1/2 small honeydew, roughly chopped
2 stalks celery, roughly chopped
1 small cucumber, roughly chopped
1/4 cup cilantro
1 garlic clove
1/2 white onion, roughly chopped
1/2 lemon, juiced
1/2 lime, juiced
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt, to taste
pepper, to taste
Combine all ingredients in a food processor and pulse until a soup-like texture emerges.
If you would like a thinner gazpacho, strain the mixture through a fine mesh strainer or cheesecloth. If not, pour the gazpacho in a bowl and refrigerate at least 2 hours or overnight, to help blend the flavors.
Serve chilled and enjoy!
Time: 10 minutes (2 hours+ chill time)