Summer Gazpacho with a 'Gaucha' twist.
For as long as I can remember, I have been enjoying the smooth, silky texture of my mom's classic Argentine Gazpacho recipe. Once I started to make my own Gazpacho, I played around with different variations. One of my summer favorites is my version of 'watermelon' Gazpacho.
To make this delicious liquefied treat that much more satisfying, is a cast of perfectly ripe and fresh ingredients. Tomatoes at their peak bursting with flavor - cucumbers full of their clean, crisp flavor - watermelon beyond juicy and sweet - peppers with the brightest touch of sweet and vibrant notes. All blended together to create one of the most perfect mouthwatering - "healthy" - summertime soup/drink concoctions. If all these health benefits alone aren't enough, it is also gluten-free and vegan. Bonus!
Although Gazpacho originated in Spain, the Andalusian delight made it's way to Argentina and began a very prominent tradition of its own. Both the Spanish and Argentine Gazpacho is much smoother and creamier (sans actual cream) than the American or other Latin American versions that tend to be chunkier.
Here's how you can make your own, or order a batch ready to serve from our site.
Gaucha Gazpacho con Sandia Recipe (watermelon version)
Serves 6-8 (small to med servings)
1 cucumber, peeled & chopped
1 yellow or orange pepper, seeded & chopped
6 med tomatoes (mixing colors - yellows/reds - encouraged), cubed
1/2 med seedless watermelon, cubed
2 garlic cloves, chopped
1/4 cup sherry vinegar (Vinagre de Jerez preferred for best flavor)
3/4 cup extra virgin olive oil (Spanish olive oil preferred)
Juice of 1/2 lime
Salt & pepper to taste
GARNISH IT (optional)
Cucumber - ribbons or thin sliced half moons
Croutons - gluten-free, homemade or other favorite
Watermelon - cubed
Combine all ingredients in a food processor or blender using liquify setting. Depending on the capacity of your food processor/blender, you may need to combine ingredients in batches. If so, be sure to blend equal amounts of each ingredient per batch. The mixture should be smooth and have a creamy consistency, not watery. If too think and not smooth enough once blended, use a medium-hole strainer to transfer to a pitcher. Refrigerate for 30 minutes before serving. Best if left overnight before serving.
Serve in clear punch glasses or fun soup bowls with your favorite garnish to fit the mood.
Share your favorite version of Gazpacho below, or leave us a message.
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