Recipe: Hot watermelon gaspacho
Cold soups with herbs
June 30, 2011
 I have already told you about the Armenian cucumber grown in my rooftop, nearly 400g in weight, sweet and delicious.
As promised, I'm posting a recipe that uses part of this cucumber (it was big and we used it also in sandwiches and salads).
 This little Pimento Piquillo comes also from my pots, and it joined the armenian cucumber in this adventure. I usually stuff this variety of chili, but given the twisted shape and size of this one I added to the gazpacho to give it some hotness.
We were pleasantly surprised by this watermelon gazpacho, refreshing and tasty. The sweetness of watermelon is balanced by the chili and -even if I usually don't use it- a pinch of salt to your taste.
Hot watermelon gaspachoo
Ingredients
Serves two:
180g watermelon pulp
75g cucumber
1 tomato, peeled
40g almonds
1 tbsp olive oil
1 tbsp white vinegar
1 piquillo, jalapeno or another green chili
salt
Directions
Mince together all ingredients with a blender, garnish with slices of cucumber and watermelon and serve cold with croutons, bread sticks and raw vegetable sticks.
One year ago: Zucchini and sage patties
Two years ago: Mozzarella salad with herbs
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.
This recipe also joins to Any one can cook.
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