summer gazpacho

Summer Gazpacho Beat the heat with this super-fresh summer meal. With a stifling heat wave sweeping the country, it’s unfathomable to even think of turning on the oven.
When the mercury rises, reach for this super light, fresh gazpacho to bring yourself a little relief. It’s a great way to use up all of the summer produce from your farmer’s market, and it’s also a gratifying way to keep your beach body in check. No lack of flavor here!
This gazpacho hits all the high notes.  Serve it in shooter glasses as a fun appetizer, in smaller bowls as a light starter, or add some grilled shrimp and toasted bread to round out a fully satisfying summer meal.
Just make sure everything is super ripe and juicy- There’s no added liquid in this gazpacho since the produce really speaks for itself.
Ingredients
  • 4 large ripe tomatoes
  • 1 English or Persian cucumber (skin on)
  • 5 scallions, both white and green parts
  • 1 Vidalia onion, both white and green parts
  • 3 cloves of garlic
  • ½ watermelon
  • Olive oil
  • White wine vinegar
  • Balsamic vinegar
  • Honey
  • Salt and black pepper
  • 5 ears corn
  • Parsley, basil, chives
  • Avocados and crème fraiche (or sour cream) to serve
  • Grilled shrimp and crusty bread (optional)
To Assemble:
  • Chop the tomatoes, cucumber, scallions, Vidalia onion, and watermelon into large dice, and combine in a large bowl.
  • Mince the garlic finely and add to the mix, along with a few tablespoons each of olive oil, white wine vinegar, and balsamic vinegar.
  • Add a tablespoon of honey, and salt and pepper to taste. Mix everything together and allow the flavors to meld for an hour or so.
  • In the mean time, strip the kernels off of the corn cobs and heat some olive oil in a large pan; sauté the corn until tender, but don’t let them turn to mush. While still warm, add to the bowl, and mix everything to combine.
  • Mince the herbs and add to the gazpacho, mix it all up, and check the seasoning. Portion into bowls, making sure to include some liquid in each serving, and top with a dollop of crème fraiche and a few slices of avocado to serve. Serve with some grilled shrimp and crusty bread if you’d like to make a whole meal of it.
*This goes great with a crisp, grapefruity white wine, like a Sancerre.
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Trust me, you’re going to want this recipe! View it on Bachelor Kitchen 

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