Accessibility/Mobile Features
Skip Navigation
Skip to Content
Editorial News
Lifestyles
Classified Sites

The Canadian Press - ONLINE EDITION

SUMMER EATING: Recipe for zesty tomato-watermelon gazpacho

This July 28, 2014 photo shows watermelon gazpacho in Concord, N.H. The recipe was inspired by one in Yotam Ottolenghi's upcoming cookbook

Enlarge Image

This July 28, 2014 photo shows watermelon gazpacho in Concord, N.H. The recipe was inspired by one in Yotam Ottolenghi's upcoming cookbook "Plenty More". (AP Photo/Matthew Mead)

Watermelon and tomatoes may seem an unlikely combination, but in this simple, refreshing gazpacho they blend perfectly.

The recipe — inspired by one in Yotam Ottolenghi's upcoming cookbook "Plenty More" — comes together in minutes and easily adapts to your preferences. I like a bit of tang in my gazpacho, so I added plenty of red wine vinegar, which plays well with both of the star ingredients. If you like more bite, add more onion (though I think half a small is plenty).

But whatever you do, don't skimp on the hot sauce. It acts like salt to help highlight all the other flavours. Add a little at a time, stirring and tasting. You want just enough to make the gazpacho vibrant, but not enough to add much discernable heat.

___

WATERMELON GAZPACHO

Start to finish: 10 minutes

Servings: 8

4 stalks celery, roughly chopped

1/2 small red onion

4 cloves garlic

3 cups watermelon chunks

2 cups chopped fresh tomatoes

1/4 cup red wine vinegar

1/4 cup olive oil

1 tablespoon sugar

Kosher salt and ground black pepper

Sriracha (or other hot sauce)

In a food processor, combine the celery, onion and garlic. Pulse the processor until they are finely chopped. Add the watermelon and tomatoes, then continue pulsing just until the watermelon is nearly liquefied, about 10 to 15 pulses. Add the vinegar, olive oil and sugar, then pulse several times to blend. Stir in salt and pepper. Stir in just enough Sriracha to add a tang. Serve at room temperature.

Nutrition information per serving: 90 calories; 60 calories from fat (67 per cent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 10 g carbohydrate; 1 g fiber; 8 g sugar; 1 g protein; 150 mg sodium.

  • Rate this Rate This Star Icon
  • This article has not yet been rated.
  • We want you to tell us what you think of our articles. If the story moves you, compels you to act or tells you something you didn’t know, mark it high. If you thought it was well written, do the same. If it doesn’t meet your standards, mark it accordingly.

    You can also register and/or login to the site and join the conversation by leaving a comment.

    Rate it yourself by rolling over the stars and clicking when you reach your desired rating. We want you to tell us what you think of our articles. If the story moves you, compels you to act or tells you something you didn’t know, mark it high.

Sort by: Newest to Oldest | Oldest to Newest | Most Popular 0 Commentscomment icon

You can comment on most stories on brandonsun.com. You can also agree or disagree with other comments. All you need to do is register and/or login and you can join the conversation and give your feedback.

There are no comments at the moment. Be the first to post a comment below.

Post Your Commentcomment icon

Comment
  • You have characters left

The Brandon Sun does not necessarily endorse any of the views posted. Comments are moderated before publication. By submitting your comment, you agree to our Terms and Conditions. New to commenting? Check out our Frequently Asked Questions.

letters

Make text: Larger | Smaller

Election 2014
Brandon Sun Business Directory
The First World War at 100
Why Not Minot?
Welcome to Winnipeg

Social Media