When fruits and vegetables are at their peak, it's hard to imagine tampering with them at all. But, if your mother-in-law is coming to dinner, it doesn't matter how good those tomatoes are -- serving them sliced on a plate probably won't get you an A for effort unless you grew them yourself. Cold soups like this Watermelon-Tomato Gazpacho are not only impressive looking, they're a cinch to make: blend it, strain it, chill it, serve it.
Not too sweet (thanks to a shallot and a glug of sherry vinegar), this soup is best served with a light protein like chicken, fish or shrimp. Lessen your load of dishes by mixing diced, cooked shrimp with the watermelon-tomato garnish before adding a scoop to each rosy bowl.
This week: An addition of sweet, chilled shrimp from the Seafood department takes Watermelon-Tomato Gazpacho from garden classic to gourmet.
Photo by Jody Horton
6 cups roughly chopped seedless watermelon, divided
3 cups roughly chopped tomatoes, divided
1 shallot, roughly chopped
2 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 cup roughly chopped cilantro, divided
1 teaspoon salt
1/4 teaspoon black pepper
BUY: Cooked shrimp from the Seafood department
Shrimp isn't the only protein that pairs well with this savory fruit soup -- it would be equally good topped with crab meat, or served alongside a lemony chicken breast. For a vegetarian option, try it with Table9's feta-inflected Warm Weather Orzo Salad or choose a pasta salad from the Prepared Foods department.
Other chilled soups we enjoy:
Like this post? See our Make a Little, Buy a Little menu from last week featuring Summer Farro Salad.