It's been crazy hot in Vancouver, British Columbia this summer. And when I say hot, I mean like 30-35C (86-95F) and this is not exactly normal here. So not normal that most people don't have air conditioning in their homes.
Sadly, I'm one of those people without A/C.
So when we had my dad and his wife over for dinner a few weeks back I had no intentions of turning on the oven for anything. Searching around for hot weather dishes, I came across a few recipes for watermelon gazpacho. I loved the idea, and made up my own super simple variation based on what I had in the fridge.
This hot weather appetizer is super flexible, takes very little time to whip up, and requires no heat! It's also extremely refreshing and unusual, and a nice way to use up any leftover watermelon slices you might have in the fridge.
As I said, the recipe is quite flexible and there are a lot of variations out there, so feel free to muck around with it!
And if you're like me and don't like to waste anything, here are a couple of ways you can use the leftover watermelon rind:
Ingredients for Watermelon Gazpacho (serves 4)
2 c. peeled and cubed watermelon
1/2 cucumber, diced
1 large tomato, diced (OR about 1 more cup worth or watermelon)
2 Tbsp olive oil
1 tsp apple cider vinegar (OR red wine vinegar)
1/4 cup chopped fresh cilantro, basil, or mint
Sea salt and pepper to taste
1) In a food processor or blender, puree all ingredients until smooth. Serve chilled or at room temp. Top with more fresh herbs if desired.
See? It's that simple!
Do you have a favourite gazpacho or watermelon recipe? Feel free to link it up below!
This post was shared on the following great link parties: Plant Based Potluck Party, Waste Not Want Not Wednesday,