Problem: I love gazpacho but the tomatoes and bell pepper in a traditional gazpacho recipe is too much acid for my tummy.
Solution: Try this fruit gazpacho recipe! This quick and healthy Strawberry and Watermelon Gazpacho eliminates tomatoes entirely but still gives you an amazing gazpacho vibe.
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and FOOD all at the same time.
The emulsion of juicy watermelon, sweet strawberries, cucumber, Jalapeno pepper, fresh basil and golden olive oil produces a beautiful color and a smooth, almost fluffy texture. The result is fruity, not too sweet, and unbelievably refreshing. I promise you’ll be tempted to drink this fruit gazpacho through a straw.
Serve it as a light meal with crusty bread and a big wedge of cheese and a big salad. Or, it also makes a delicious starter (appetizer) course.
Try it and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
- 5 – 6 cups chopped seedless watermelon (about half of a large watermelon)
- 1 cup hulled strawberries
- 1 clove of garlic
- 1 medium cucumber, peeled, seeded & chopped or one seedless cucumber, peeled
- 1/2 cup fresh basil
- 1 Jalapeno pepper, de-seeded
- 4 tablespoons vinegar (Use your choice of red wine vinegar, sherry vinegar, white balsamic vinegar)
- 3 green onions, chopped (white and green parts separated)
- 4 tablespoons extra virgin olive oil
- salt and pepper
Place all ingredients (except green portion of green onions) in a blender or food processor and blend until smooth. You may need to do this in batches.
Garnish with the green part of the chopped green onions or an (optional) dollop of sour cream.
Serve chilled (the colder the better.)