Whet your appetite with some watermelon gazpacho soup - HMS National, Inc.

Whet your appetite with some watermelon gazpacho soup

June 17, 2014

On a hot summer day, nothing hits the spot quite like a delicious slice of watermelon. Its pleasant tastes satisfies that sweet tooth in all of us and its cold flesh refreshes like a dip in the ocean.

But what if you could combine the flavor and fun of watermelon with the hearty goodness of gazpacho, the cold-served soup that's been around since the 16th century? In less than 45 minutes, you could have a mouthwatering bowl ready for your family.

Here are the ingredients you'll need:

  • 4 cups seedless watermelon chunks
  • 1 large garlic clove
  • 2 pounds tomatoes
  • 2 tablespoons red wine vinegar
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup extra virgin olive oil
  • ¼ cup buttermilk
  • 1 pound jumbo lump crab
  • 2 small avocados
  • 1 large poblano pepper

1. With watermelon being the key ingredient, this is the first component of the gazpacho that needs to be prepped. Add all of the watermelon chunks and mashed garlic into a blender to puree. Once it's mixed, pour it into a bowl and stick it in the refrigerator to chill. 

2. The next thing you want to do is fill a large saucepan with water. Once it comes to a boil, score all the tomatoes - which should first be cored - with an 'X' mark. Add the tomatoes to the boiling water so that their skins can be easily removed. Keep them in for 10 to 20 seconds, transferring them into a bath of ice water so they can cool down.

3. Once you've taken off the skins, cut the tomatoes in half. With sieve and bowl underneath to collect the juices, take out all the seeds and press on them to collect the liquid that's released. You won't be needing the seeds anymore so toss those out, adding the juice and sliced tomatoes to a blender for pureeing.

4. Go ahead and grab the bowl of watermelon and add the tomato puree to it, making sure to include the appropriately measured vinegar and dash of salt.

5. Here's where the "meat" of the soup preparation takes place. In another separate bowl, stir or whisk the lemon juice with the buttermilk and olive oil. Then add the crab, avocado and chopped poblano by folding it in. All you have to do now is ladle the soup into bowls.

After putting together all the ingredients, your family will surely be asking for seconds after trying this summertime treat! If you want to "kick up" your soup a notch or two with some spice, you can do it with an habanero chile pepper. Just be sure to roast it so that it's got a good char, then rub off the skin once it's cooled. Take off the stem and seeds and add it to the watermelon puree you started out with.

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