I few weeks ago I promised you a recipe from “Small Plates and Sweet Treats” – my upcoming book. So here I am now sharing with of my favorite summer dishes from the book.
Refreshing, easy to prepare, yet a bit unexpected.
For those hot summer days – no doubt.
I have made this watermelon, tomato and almond gazpacho recipe several times the last few days.
I make it early in the morning before we head out the door for the pool or the beach. It chills in the refrigerator and it is ready for us when we get home, craving something cold and refreshing.
Jon and Miren like it with lots of toasted bread crumbled on top – just like the old zopako we used to eat as kids.
I think of the overabundance of tomatoes in the summer.
Blistering, sweet and juicy tomatoes.
Can you see it? Throw them in a blender with a bit of sweet watermelon, a touch of fresh spicy garlic, vinegar for acid and almonds for texture. It is so good.
I hope you are taking advantage of the season and making lots of chilled soups.
Soon I will be sharing the book trailer and some other stories surrounding it. It soon approaches.
adapted from my book “Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking”
serves 4 to 6
2 cups (300 g) diced seedless watermelon
2 medium very ripe tomatoes, peeled (optional) and diced
1/4 diced small red onion
2 tablespoons almond flour
1 tablespoon red wine vinegar
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon finely grated garlic (optional)
1 ounce (30 g) feta cheese, crumbled, for garnish
2 tablespoons olive oil, for garnish
Fresh herbs of your choice, for garnish
Puree the first eight ingredients in a food processor or blender. Pour into a pitcher and refrigerate the soup for 1 hour. The soup may be stored in the refrigerator for up to 2 days. Stir before serving, as it tends to separate.
Serve the chilled soup with crumbled feta cheese, a drizzle of olive oil, and fresh herbs.