Watermelon Heirloom Tomato Gazpacho

Last night I hosted a small dinner party for a few friends to help me taste this new recipe.  Needless to say it was a hit and especially refreshing on a day like yesterday here where temperatures were near 100 degrees.  I know that watermelon will soon be leaving the produce section in most grocery stores and the stands at the farmer's markets so I thought I better get this recipe out for you all to enjoy while you can.  With the help of a beautiful yellow heirloom tomato this sweet and savory chilled soup with a bit of a kick, thanks to the serrano pepper from our garden, is keeping us cool here in Southern California.

Watermelon Heirloom Tomato Gazpacho

Ingredients

1 large heirloom tomato (any color will do, I used yellow)
1 cup watermelon, cubed
1/2 serrano pepper, seeded and chopped
1 teaspoon red wine vinegar
1/4 cup olive oil
2 tablespoons red onion, minced
1/2 cucumber, seeded and minced
2 tablespoons fresh mint, plus more for garnish
Salt and pepper to taste
1/4 cup feta cheese, crumbled

Please note that all of the vegetables and fruit should be chilled prior to making the gazpacho.  If the gazpacho becomes too warm in the blending process simply place it in the refrigerator for 20 minutes and then serve.

In a food processor blend the heirloom tomato until smooth.  Add the watermelon and serrano pepper and blend.  Pour in the red wine vinegar and olive oil.  Give it a few pulses to combine.  Add the red onion, cucumber and fresh mint.  Blend to combined until smooth.  Season with salt and pepper and pulse to combine.  Pour the gazpacho into chilled bowls.  Top with feta cheese and garnish with mint.  Serve immediately.  Makes 4 servings.



Note: Depending on the color of the heirloom tomato used it will change the color of the gazpacho.

Our Spicy Garden

Tending to our small garden has been one of our, well I really mean my husband's, favorite things to do. We love planting new flowers, herbs and vegetables in the spring and watch them grow through the summer months.  My husband, Greg, has a real green thumb and has kept our garden flourishing.  However, we somehow unfortunately missed the planting season this year.  Being busy with our work and life our garden suffered.  While my lavender has dried up and our mini lime tree is slowly dying we did have a strong survivor.  Somehow, Greg's prized Serrano pepper plant continued to bloom and produce and abundance of peppers through our lack of caring for our garden.  

Voilet and the Serrano pepper plant

Harvesting the peppers were no problem thanks to our beautiful American Staffordshire Terrier mix pup, Violet.  She loves to dig and play with her ball right next to and under the Serrano pepper plant.  So "somehow" all the peppers came off the plant easily.

Now that we had all these Serrano peppers and some juicy fresh peaches on our counter top Greg suggested making a wonderful salsa.  If you are unfamiliar with Serrano peppers I have to tell you that although they are small they are surely mighty in their spice and heat.  Greg loves to enjoy them fresh and whole.  Myself on the other hand, I prefer them roasted and mixed with something sweet, like yellow peaches.

Serrano Peach Salsa  

Ingredients
2 peaches, pitted, pealed and diced
2 Serrano peppers
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1/2 lime, juiced
Salt and pepper to taste


Turn on oven to broil.

Place the Serrano peppers, washed and whole, on a small foil lined baking sheet.  Broil until slightly chard, about 4 minutes, turning at about half way through.  Remove the peppers from the oven and allow to cool.  When cool enough to handle, deseed the peppers and dice.

In a Small mixing bowl place the roasted Serrano peppers, peaches, red onion, cilantro and lime juice.  Combine until well mixed.  Season with salt and pepper to taste.

Enjoy alone with tortilla chips or over grilled chicken or fish tacos!  

Note: If Serrano peppers are too hot for you, substitute with a roasted jalapeno.