It’s summertime in Dublin, GA which means the sweat is glistening on our brow and we have fresh fruits and veggies coming out of our ears! Market on Madison is bustling & Dexter Produce overflowing with locally grown eats, and if you’re one of the lucky ones, friends & family have been sending you the texts we wait for through the long winter and spring. “Do you want some cucumbers?” “Someone gave me tomatoes from their garden and I have plenty to share.”
The most anticipated fruit of the summer? Thumping that first watermelon, searching for the PERFECT one loaded with refreshing, sweetest, sunshiny goodness. And then you get another one, and another one…and you’re up to your eyes in watermelon! I thought I was going to float off on a watermelon rind then I discovered, hear me out…Watermelon Gazpacho.
This week’s locally grown eats recipe is the perfect watermelon twist for a cool dinner soup or quick lunch packed with nutrients AND only gets better with time in the fridge. Indulge you senses with this easy, busy summer make ahead side with no slaving over the stove!
Directions: Watermelon Gazpacho
1 onion, 1/2 cup roughly chopped, 1/2 cup finely chopped
1-2 red bell peppers, 1 cup roughly chopped, 3/4 cup finely chopped
1-2 peeled and seeded cucumbers, 1 cup roughly chopped, 1 cup finely chopped
1 jalapeño pepper, 1 Tbsp roughly chopped, 1 Tbsp finely chopped (more or less to taste)
2 cups chopped fresh tomatoes
6 to 7 cups of chopped watermelon (seedless optional, blend well if seeded)
1/4 cup chopped cilantro
1/4 to 1/2 cup of red wine vinegar to taste (available at Kroger)
1 Tbsp kosher salt (available at Kroger)
1 Tbsp extra virgin olive oil (available at Kroger)
Purée vegetables and watermelon: Put the roughly chopped onion, bell pepper, cucumber, jalapeño and cilantro into a powerful blender. (Reserve the finely chopped vegetables for adding later.)
Add the tomatoes and pulse until puréed.
Add the watermelon and pulse again until smooth.
Pour into a large bowl.
Balance the sweetness with vinegar, add salt and olive oil: Taste the gazpacho and add red wine vinegar to balance the sweetness of the watermelon and tomatoes.
Depending on flavor of your watermelon & tomatoes, add more or less red wine vinegar to taste.
Whisk in the salt and olive oil.
Stir in finely chopped vegetables, then chill. Stir in the finely chopped onions, bell pepper, cucumber, and jalapeño. Chill for at least an hour for the flavors so blend. (It’s even better chilled overnight.) Add more salt to taste if it needs it.
We hope you cool off and you senses tingle with this Watermelon Gazpacho recipe. What recipes featuring locally grown eats do you love or have you discovered during this time? Tell us on social using #DublinGA.
Have questions about how to get your hands on these locally grown eats? Drop us an email at email@example.com.