Spanish-style gazpacho, prepared with raw tomatoes, cucumber, garlic, and bell peppers, is sometimes called a liquid salad. This version contains watermelon as the base and makes a lighter, sweeter soup. Since cucumber and watermelon both contain more than 90% water, the ingredients in this watermelon gazpacho help you rehydrate in a more delicious way than plain H20. The breadcrumbs provide complex carbohydrates, while the feta and almonds add protein.
- 1 clove garlic
- ¼ cup slivered almonds, toasted
- ¾ cup fresh, light breadcrumbs, toasted
- 4½ cups watermelon, roughly chopped
- ¾ cup cucumber, roughly chopped
- 2 tbsp chopped fresh chives
- 2 tbsp red wine vinegar
- ¼ tsp hot sauce
- 1 tsp salt
- 1½ tsp jalapeño pepper, finely chopped
- 2 tbsp fresh mint, chopped
- ½ cup crumbled feta
- Put garlic and almonds in the bowl of a food processor fitted with the metal blade. Process until finely chopped, around 30 seconds.
- Add breadcrumbs and process just to combine. Add 4 cups watermelon, ½ cup cucumber and chives. Process until you get a smooth mixture.
- Transfer into a bowl. Add vinegar, hot sauce, salt, jalapeño and mint, and stir to combine.
- Finely dice the remaining ½ cup watermelon and ¼ cup cucumber; mix into the soup.
- Cover the bowl and chill in the fridge for at least 2 hours or overnight.
- To serve, top each serving with 2 tablespoons feta.
VARIATION: For a gluten-free option, swap out the breadcrumbs and instead use crushed rice crackers.
GARNISHES: Mint sprig or more chopped chives.