Thursday, August 30, 2012
This soup was inspired by a wonderful watermelon-tomato salad that I made for a party with my girlfriends purely because I stumbled upon it while browsing www.epicurious.com and the picture was captivating. Whether it tasted good or not would be irrelevant because of its beauty, I thought. Turns out, it was surprisingly delicious and addicting so that I craved it for weeks before I collected enough of the ingredients to have it again. The next time I made it, I had leftovers so I made it into a great summer gazpacho. I really suggest making the salad first and then having the gazpacho the next day-so you get the best of both worlds. Isnt' it pretty?
This cold soup is fun in that the spicy-heat of it makes you forget it is actually a cold soup you are eating. Despite that, it really isn't as good unless you serve it really cold (this means chilling it for a couple hrs before serving or else pouring over ice cubes). As with all cold soups-use mini portions and you'll enjoy it more.
I even had it one day with lime-marinated shrimp on top, which was awesome! It made me think of having ceviche at a Mexican resort on the beach.
Ingredients for Salad:
tomatoes of different colors
2 TBSP lime juice
Fresh herbs (I used mint and tarragon, but cilantro would be awesome too)
(cut each fruit/vegetable into chunks and arrange on plate, sprinkle with lime juice and herbs)
1/4 cup balsamic vinegar
2 TBSP olive oil
1 tsp ground coriander
(mix into flask and drizzle onto the salad right before eating)
To make Gazpacho:
Any leftover watermelon/tomato salad
2 cloves garlic
1/2 jalepeno (seeded)
1-2 TBSP of dressing (see above)
lime-marinated shrimp (optional)
Put all ingredients into a blender (reserving a few small chunks to use as a garnish). Chill, and serve.