Nothing is better on hot, muggy summer day than some chilled, fresh fruit.
I don’t know how the weather has been wherever you may be reading this from, but Philadelphia has been really hot these days….and not just hot, but humid (ick). It has really gotten me craving cold fruits like cantaloup, watermelon, and grapes.
Well, sometimes munching on bits of fruit is nice, but not very filling (and it can get a bit repetitive when you’re trying to finish a whole fruit or bunch of grapes on your own).
Enter watermelon gazpacho.
Up until a few years ago, the idea of a “cold soup” really threw me off. I mean soup is supposed to be hot — meant for a chilly winter day or a sudden bout of the common cold — or so I thought.
I have since had a couple cold soups that pleasantly surprised me, like a cold melon soup topped with crispy prosciutto or traditional, tomato-based gazpacho. They’re just perfect for a hot and humid day!
Because I had gazpacho on the brain after having had it recently, and because I have been craving said cold fruits, I decided to make a watermelon gazpacho for lunch earlier last week.
Oh heyyy – that was easy! Nothing better than throwing a bunch of ingredients in a bowl, blending them, and getting something ready to eat that’s also delicious…yes please : )
This gazpacho really hit the spot. The watermelon, a quintessential summer fruit, made this soup really refreshing. The vegetables and garlic balanced the sweetness of the watermelon to make this a fitting savory dish for a light meal.
I topped the gazpacho with a dollop of cool sour cream (feta cheese would also work really great if you have it) to add another dimension to the dish.
Here’s the recipe for this light, refreshing, summer-time goodie!
P.S. – If you’re in the “cold soup is weird” camp, like I used to be, I really encourage you to try it out — you may be pleasantly surprised!