Watermelon and white cheese sauce turn the classical tomato gazpacho into the summer's juiciest soup!
Serve the soup from frozen shotglasses as an appetizer. Enough for 20 people.
I might be a little addicted to watermelon. Especially on those hot summer days when eating anything heavy is out of the question. You want light, you want cool, you want refreshing. Watermelon has got to be the nature’s answer. Gazpacho is another summer hit of mine. Serve it well chilled, even with ice cubes, from a soup bowl or as a little appetizer from a shot glass. The original version stars tomatoes but, really, you can make it out of any vegetable or fruit from strawberries to watermelon. And watermelon, it’s good! Adjust the taste with chilies and spices to your liking, there is something to be said for an extra spicy gazpacho in hot weather, although, my version is quite balanced with just a hint of jalapeño. Mixing yoghurt with white cheese is a quick way to make a versatile sauce. I use it for dipping, for salad, for grilled meat, practically anything. You can vary the taste with different fresh herbs or grate some cucumber or carrot in it for extra texture and taste.Instructions:
Cut the cucumber in half and remove the seeds. Remove the stems from tomatoes. Dice the cucumber, celery and tomatoes. Remove the seeds from the jalapeño and dice the chili. Peel and dice the onions. Put the watermelon, cucumber, celery, tomatoes and onions into a food processor and run until smooth. Add the red wine vinegar and olive oil and mix well. Season with black pepper and salt. Let chill in the fridge.
Sprinkle the chopped herbs on top of the chilled gazpacho and finish off with add a generopus spoonful of white cheese sauce.