Ever heard of a Santa Claus watermelon? It looks like its namesake comes from the fact that it is considered a winter melon which means it takes longer to ripen and has a thicker rind. These melons can be refrigerated for up to two months and possibly lasting until around Christmas. Gazpacho is similar to pesto in that it can be made in unlimited ways and is only limited by one’s imagination. There is plenty of room for experimentation here, so have fun with the blend of flavors and enjoy this dish maybe into the winter.
- 1 pound ripe Santa Claus melon Or 1 chopped with rind removed and seeded melon
- 1 medium hothouse cucumber, chopped (approximately 1 1/2 cups)
- 1/4 cup shallots or green onions, chopped (approximately 1 small shallot)
- 1/4 cup fresh basil
- 1 tsp minced garlic (approximately 1-2 cloves)
- 3 Tbsp extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp fresh squeezed lemon or lime juice
- 1/4 tsp unrefined sea salt to taste
- fresh ground black pepper to taste
- Cut the melon in half and scoop out the seeds, discarding them. Slice each melon half into quarters and use a spoon to scoop the fruit into a blender. Put the rind in the compost.
- Add the cucumber, shallots, basil, garlic, olive oil, vinegar, lemon juice and salt to the blender. Add a few twists of fresh ground black pepper. Puree until smooth.
- It is best to place soup in a large container with a tight lid and refrigerate overnight to allow the flavors to blend.
- Optional: Reduce gazpacho in a hot skillet until it thickens slightly. Use this to spoon over salmon or chicken or maybe ice cream!
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