This refreshing, summertime gazpacho (a cold soup) is made of watermelon and fresh vegetables. It’s inspired by the St. Bartholomew’s Day watermelon festival in Rome! Watermelon season is at its height this time of year, so it’s a fitting way to weave together the growing season with the liturgical calendar.
It’s a really simple recipe, and the bonus is that there’s no need to turn an oven on – so it’s perfect for hot August days.
If you want to add some more flavor, you can add an extra garlic clove or more cumin; I keep things on the less-spicy end to suit my kiddos. We enjoyed this Bartlemas Gazpacho with a picnic spread of honey, cheese, butter, and olive oil with bread – all tied to St. Bartholomew!
A refreshing, summery watermelon gazpacho inspired by the St. Bartholomew's Day watermelon festival in Rome
- 1 lb watermelon, seeded and diced
- 2 heirloom tomatoes, cored
- 1 bell pepper
- 1 cucumber, peeled & seeded
- handful mint
- 1 garlic clove
- 1/2 onion
- glug of extra virgin olive oil
- pinch of salt
- few turns of ground black pepper
- pinch of cumin
- Put all ingredients into a food processor and blend! Taste & adjust seasoning.
- Chill the gazpacho in the refrigerator