It’s currently 90 degrees in NYC. It’s so hot I actually look forward to riding on the air-conditioned subway. I saw an ad on the train the other day for Seamless that justified ordering takeout as an alternative to sweating it out in the kitchen. Fair enough, Seamless. I cook in hot kitchens on the reg for my personal chef clients. When I come home, the thought of cooking something (anything) for myself on the stove is just…no. I’ve been doing a lot of salads and far too many smoothies. But alas, (wo)man can not live on salad alone.
Let’s talk gazpacho. It’s soup, but it’s cold. It’s exotic (does Spain count as exotic?) It requires no cooking whatsoever. Not convinced yet? Check out this beaut:
That’s right, I went ahead and made this Spanish street food into a full-fledged first course. It’s as easy as making a smoothie, but it tastes kind of like a salad. #Winning
Watermelon-Jalapeno Gazpacho with Lime Yogurt Crema
Inspired by Relish by Daphne Oz
Makes about 10 cups
- 5 plum tomatoes, chopped
- 1/2 small red onion, chopped
- 3 cups watermelon, chopped
- 1/2 English cucumber, chopped
- 1 jalapeno, seeded and chopped
- 1 small garlic clove, chopped
- 1 lime, juiced
- Handful fresh cilantro, chopped
- Red wine vinegar, to taste
- Kosher salt, to taste
For Lime Yogurt Crema:
- Plain Greek yogurt
- Lime juice
- Kosher salt
- Torn basil and mint (optional)
- Olive oil
- In a blender, combine the tomatoes, red onion, watermelon, cucumber jalepeno, garlic, lime juice and cilantro. Blend until smooth (you may need to do this in batches). Add red wine vinegar and salt, to taste. Chill for a few hours before serving.
- For the lime yogurt crema: stir together the yogurt, lime juice and a bit of salt to taste.
- Ladle cold soup into bowls (I like to freeze mine for extra refreshment!) Top with a dollop of crema, basil, mint and a drizzle of olive oil.