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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Watermelon Gazpacho

By Guest Chef, Jenné Claiborne

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!

Ingredients

 3 large tomatoes, diced
 4 cups watermelon, 1/2 roughly chopped, 1/2 diced
 1/2 of a large cucumber, diced
 ½ red onion, diced
 1 tablespoon freshly squeezed lemon juice
 1 cup basil, chopped
 1 tablespoon fresh ginger, minced
 ½ teaspoon salt
 ½ teaspoon black pepper
 2 tablespoons olive oil

Directions

1

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.

 

Watermelon Gazpacho
IngredientsDirections

Watermelon Gazpacho

DifficultySuper Easy
YIELDS
4 servings

INGREDIENTS

 3 large tomatoes, diced
 4 cups watermelon, 1/2 roughly chopped, 1/2 diced
 1/2 of a large cucumber, diced
 ½ red onion, diced
 1 tablespoon freshly squeezed lemon juice
 1 cup basil, chopped
 1 tablespoon fresh ginger, minced
 ½ teaspoon salt
 ½ teaspoon black pepper
 2 tablespoons olive oil

DIRECTIONS

1

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.

 

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