Several years ago, we invited Jenné Claiborne, a self-described Georgia peach, personal chef, cookbook author, and founder of the blog SweetPotatoSoul, to the sanctuary to teach a class on Southern Cooking. Her infectious enthusiasm and knack for bringing great flavors together in her vegan recipes won the hearts and tummies of our guests. This recipe for watermelon gazpacho was one of the favorites from her class. The simplicity of ingredients lets all the flavors shine through. It's the perfect cooling soup for a warm day. Thanks, Jenné!
Place half of the diced tomatoes, 1/2 of the watermelon, the cucumber, and red onion into the blender along with the lemon juice, basil, ginger, salt, and pepper. Blend until lightly pureed, or your desired soup texture is reached. Add the remaining tomatoes and watermelon, along with the olive oil, and pulse a few times to blend into a chunky texture.
Season to taste with more salt and pepper. Enjoy right away, or place in the refrigerator for the flavors to marry.
Place half of the diced tomatoes, 1/2 of the watermelon, the cucumber, and red onion into the blender along with the lemon juice, basil, ginger, salt, and pepper. Blend until lightly pureed, or your desired soup texture is reached. Add the remaining tomatoes and watermelon, along with the olive oil, and pulse a few times to blend into a chunky texture.
Season to taste with more salt and pepper. Enjoy right away, or place in the refrigerator for the flavors to marry.
