I've tried a watermelon gazpacho that was okay, really more meh; and looked at a bunch of recipes online which all seem pretty much the same.
Also seen the Bon Appetit cataloupe gazpacho which we had at someone's house. Again, okay, more meh.
People out there, anyone have a really sit-up-and-take-notice recipe for either or both? The fridge is loaded with both kinds of melons and I'd like to do something that's special. (Prefer it still pretty easy, and not necessarily spicy,but tasty. While I'm wantin' ---)
Thanks for ideas.
I add watermelon to my regular gazpacho (tomato juice, tomatoes, onion, cucumber, peppers, jalapeno, red wine vinegar, worchestershire sauce, etc.), and it's great that way.
If you don't start with good quality and ripe fruit, then it won't matter what recipe you use.
I bought a Tuscan cantaloupe at S&S becuz it smelled sweet and I don't see them much. In the event, it was only okay. But when I bought it, I forgot I already had watermelon (becuz I love just to eat that and have it around). So here I am, with a small fridge and melons taking up space, and a hankering for a GOOD watermelon gazpacho (like we'd had at Cafe Adam in the B/shires), and a recipe to use up the cantaloupe which was something of a disappointment.
Short: if the cantaloupe had been better, we'd have eaten it straight. And watermelon --- even when you love it -- calls for a variation once in a while!
I do a Watermelon Gazpacho for OH...
watermelon, a *little* tomato, cucumber, pepper, a little olive oil, a squirt of lemon juice, mint, finished with a drizzle of reduced balsamic vinegar and some radish chips and sometimes some feta crumbles.
While I don't have a specific recipe, I wonder how using grilled watermelon would affect a watermelon gazpacho.