July Soup and Salad Supper: Watermelon Gazpacho

When it is in the heat of the summer, cooking in the hot kitchen is a nasty business.  So why not pick up some fruit and veggies from the local farm and create a refreshing supper out on the deck.  Make the soup fun by serving the soup in the smaller half of watermelon.

This cool, sweet-tangy riff on the Spanish staple was inspired by an abundance of watermelons from the local Amish farm.


Watermelon Gazpacho


  • 1/2 pounds tomatoes, cored
  • 2 pounds seedless watermelon, peeled—2 cups coarsely chopped, 2 cups diced
  • 2 pounds cucumbers, peeled and seeded—2 cups coarsely chopped, 2 cups diced1/4 cup sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 6 scallions, thinly sliced
  • 2 jalapeños, seeded and minced
  • 1/2 cup chopped cilantro
  • 1/4 cup fresh lime juice
  • 1/2 cup minced chives, for garnish



  1. Bring a large pot of water to a boil. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Transfer the tomatoes to a large, rimmed baking sheet and let cool.
  2. Peel the tomatoes and halve them crosswise. Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into 1/2-inch dice.
  3. In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber. Transfer the soup to a large bowl. Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper. Refrigerate until chilled, at least 1 hour.
  4. In a small bowl, mix the scallions, jalapeños, cilantro and lime juice, season with salt and pepper. Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and sprinkle the chives on top. Pass the scallion relish at the table.


Mango Avocado Salad


Mangoes are one of the most delicious “multi-vitamins” fruits there is! From vitamins A, B5, C, E and K to copper, niacin and folate, mangoes can support your heart, digestive and eye health and give your hair and skin a beautiful glow. Avocadoes have lots of vitamins B5, B6, C, E, K and potassium (more than bananas).

This salad is one of my favorites!


  • Mango
  • Avocado
  • Almond (sliced)
  • Bib Lettuce



Toss in large bowl and mix in your favorite vinaigrette.

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