- Prep Time 0:20
- Estimated Cost $9.50
- 7 Comments
As you know, I enjoy stuffing things into other things (I know, I know, that’s what she said), so today, since San Francisco’s gorgeous 83-degree weather is dictating that I not turn on the stove and get myself out into the sunshine pronto, I decided to make quick, vegan watermelon gazpacho, and pour it back into the watermelon for serving.
In addition to being yummy to eat and adorable to look at, my watermelon “bowls” didn’t need to be washed, and fewer dishes means more time to soak up the sun. Win.
- 1 baby seedless watermelon $3
- 1 cup tomato juice $2 for 32 oz.
- 1 clove garlic Pantry
- 1 handful fresh cilantro leaves, finely chopped $1 for a bunch
- 1/4 red onion, very finely diced $0.50 for a whole onion
- 1/2 cucumber, peeled, seeded and finely chopped $1.50 for a whole cucumber
- 1/2 red bell pepper, seeded and finely chopped $1 for whole bell pepper
- juice of 1 lime $0.50
- 3 tbsp extra virgin olive oil Pantry
- 1 tbsp balsamic vinegar Pantry
- salt and pepper to taste Pantry
Recipe Serves 2
- Cut the watermelon in half and slice a very thin piece of the rind off to make a flat bottom (so the watermelon half can be used as a bowl).
- Use a spoon to scrape most of the watermelon flesh out of the rind and transfer it into a bowl. Take care not to make any holes in the bottom of the watermelon "bowl." Pick out any black seeds that you can, but don't worry to much about them.
- Place watermelon flesh, tomato juice, garlic, cilantro and half each of the onion, cucumber and bell pepper in a blender or food processor. Add the lime juice, olive oil, balsamic vinegar, salt and pepper and puree lightly (it should be mostly smooth with a few chunks). Transfer to a bowl (preferably a spouted one) or pitcher.
- Stir in the remaining vegetables, stir well and adjust seasonings if necessary.
- Pour into the watermelon "bowls" and serve, garnished with lime or cilantro, if desired.