It was the best of times, it was the worst of times….

This is a tale of transformation and redemption.
Of both a watermelon and a grilled variety of…

GAZPACHO.

Like Darney, this Watermelon Gazpacho is honorable, sweet, simple and light.
But, it almost didn’t make it to the dinner table.
Because I am not a fan of chunky Gazpacho or watermelon, I was hesitant to give it a try.  When I think of watermelon, I remember those past experiences of biting into melon that were slightly too ripe.  You know what I am talking about.  Those slices that have a deeper red color at the top and middle of the wedge, slightly gushy and just all around unpleasant.

When the vegan husband found a recipe on-line and was willing to put it together with me, I couldn’t very well let him down.  I am willing to try any vegan dish.  Secretly though, I have to admit, I shuddered at the thought of consuming watermelon.

As luck would have it, whole watermelon was on sale at our local grocery store that very week.

It was time.

As luck would have it, our whole watermelon turned out to be completely rotten.

Yup, the vegan husband had to return it to the store and purchase two halved  melons wrapped in clear cellophane. Organic, non-organic, sale or no sale, who cared at that point?  Seeing was believing. We needed the perfect melon for psychological and physiological reasons!

All kidding aside, this dish proved to be one of my all time favorites.  Combining the right fruit with the right vegetables can result in some of the tastiest dishes you’ll ever experience.  I would eat this soup every day of the week and twice on Tuesdays. We made some changes to the recipe based on our preferences. Enjoy!

INGREDIENTS:
14 cups watermelon, 12 cups pureed, 2 cups diced
2 1/2 cups(about 2 large) cucumbers, peeled, seeded and diced
2 1/2 cups (about 2) red peppers, diced
2 1/2 cups(about 2) yellow peppers, diced
2 jalapenos, diced
1 large red onion, diced
1/2 cup mint, finely minced
juice and zest of 1 lime
4 tbsp red wine vinegar
1/2 cup strawberries, diced (optional, must be very ripe)
1/2 tsp sea salt

DIRECTIONS:
Puree 12 cups of watermelon. Add remaining ingredients. Refrigerate at least four hours. For best results, refrigerate overnight.

Stayed tuned for the Grilled Gazpacho recipe. It will be posted soon.  Making that was when the fun really began!

Do you enjoy any fruit and vegetable combination dishes? Please share…

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