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WATERMELON GAZPACHO

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This is such a fresh healthy soup. It is perfect for a nice warm summer day or in the winter when you are trying to make-believe it is warm out.

Rate this recipe 2.6/5 (24 Votes)

Ingredients

  • 1 can crushed tomatoes plus liquid
  • 1 Serrano chili
  • 1 seedless watermelon
  • divided and chopped
  • 1 tbsp red wine vinegar
  • 1/4 cup red onion
  • chopped
  • 2 tbsp dried dill
  • 2 tsp pepper
  • 2 tsp celery salt
  • 1/4 cup sugar
  • Feta crumbled
  • to taste
  • garnish
  • Green onion
  • sliced
  • to taste
  • garnish

Details

Servings 6
Level of difficulty Average
Preparation time 10mins
Cost Average budget

Preparation

Step 1

Blend tomatoes, chili, 1/2 watermelon, red onion, dill.

Step 2

Combine all ingredients. Top with 1/2 watermelon chunks, green onion, and feta.

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Instead of green onions you can use fresh chives for a slightly different flavor.

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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