Your New Favorite Summer Recipe: Tropical Andalusian Gazpacho
Magic Happens When You Blend Spanish Tradition with Tropical Flavors
As a Spaniard, summer always means one thing to me: gazpacho!
That’s why, living in an evergreen summer climate like we do here, this was one of the first dishes we had to add to our menu.
Our Tropical Andalusian Gazpacho is a delightful twist on the traditional Spanish favorite, infused with the vibrant, cooling flavor of watermelon, all coming together in a bowl of pure summer goodness.
And the best part? It only takes 15 minutes to make! Let's get started with this delicious fusion and bring a taste of the tropics to your table.
Ingredients (for 6 servings)
4 cups watermelon
1 cucumber
3 ripe tomatoes
1 red cubanelle pepper (pictured, also known as italian frying pepper. Alternatively, a red bell pepper might do).
1 green cubanelle pepper (same as above, but you can go with a green bell pepper if easier to find).
½ onion
1 garlic clove
½ cup basil
3 tablespoons apple cider vinegar
3 tablespoons olive oil
Salt
Pepper
Avocado or Cucumber for garnish
Instructions
Peel, chop, and remove the seeds from the watermelon. If you're the kind of person who buys seedless watermelon, I'm not judging you, but I am judging you.
Wash, chop the bell peppers, and remove the seeds.
Peel the tomatoes, onion, and cucumber, and cut them into medium-sized pieces.
Place everything in the blender and add fresh basil, garlic, olive oil, vinegar, some salt, and a pinch of pepper. Blend until all ingredients are well pureed. Adjust salt and pepper to taste, if necessary.
Chill in the refrigerator for a while - it tastes way better when served very cold.
Serve in a bowl or soup dish, garnished with avocado pieces or cucumber on top.
Now, take a moment to savor this cool, refreshing gazpacho. It's like a mini-vacation to both Spain and the Tropics in a bowl—perfect for relaxing and enjoying the flavors of summer. ¡Buen provecho!
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