I cannot take credit for this recipe nor can I give credit because I can’t remember where I saw it.. maybe on TV? I don’t know. But I’ve been making it like this for years and never found anyone who didn’t like it – even kids like it.
This is for sure a summer recipe, good for a real hot day. It requires no cooking. If possible, try to make it up a day in advance of serving so that the flavors have time for a summer romance.
Need This
1 – 28 ounce can of crushed tomatoes
1 cup of V8 vegetable juice (low sodium is best)
1 quarter of a seedless watermelon
Onion powder
Pumpkin seeds (Pepitas)
Cayenne pepper
Cilantro (optional)
Do This
In a large glass bowl combine the crushed tomatoes and the V8 juice.
Cut the quartered watermelon piece in half lengthwise – save the other half for snacking.
Core out the watermelon up to the rind. Cut it up into big chunks and dump it all into a whirlygig. Pulse on high speed until the watermelon chunks are entirely liquefied.
Dump the liquefied watermelon in with the tomato sauce.
Add several generous shakes of onion powder. Add cayenne to taste.
Mix it all up good. Taste to see if it needs more onion powder and/or cayenne.
Cover the glass bowl and refrigerate for at least 3 hours before serving – overnight is better.
When ready to serve, ladle out Gazpacho into shallow bowls. Place an ice cube in the center of each serving. Sprinkle pumpkin seeds over top and scissor over with cilantro – if using. Serve immediately.
Serves 4. My cost approx. $ 3.60 total – about 90 cents per serving.