If you live in the south, on the west coast, or in the southwest, you know that summer ain’t over yet! Farmers are still harvesting succulent tomatoes of all colors and melons of all varieties. What better way to refresh your taste buds on hot summer afternoon than with a sexy chilled glass of gazpacho?
This soup is awesome with a meal, but serve it at your next soiree in little shot glasses to really impress your peeps (recipe yields about 20 shot glass servings). You can make it red or orange too, it just depends on what color melons and tomatoes you want to use. If you wanted to get really fancy, you could do both and swirl them together- ooh la la!
4 yellow tomatoes, cored and seeded
1 medium yellow or green melon, peeled and seeded
(Canary, Honeydew, Canteloup, or Crenshaw are all great options)
1 green jalapeno, roughly chopped
2 English cucumbers (or 4 Persian cucumbers), peeled and seeded
1 clove garlic, roughly chopped
½ cup almonds, finely ground
2 teaspoons sherry vinegar
¼ cup extra virgin olive oil
Salt to taste
Dill Pistou Ingredients:
1 bunch dill, stemmed
1 ½ tablespoons parmesan cheese
2 tablespoons pepitas (pumpkin seeds)
1 small clove garlic
½ cup extra virgin olive oil
Salt to taste
Combine all ingredients in a stock pot or large food-safe container with high walls. Immersion blend all ingredients until desired consistency is reached. Add more almond meal to thicken soup. If you don’t have a hand-held immersion blender just use a regular blender and make the soup in batches. But you really should have one because it will change your life.
The pistou (France’s version of pesto without the cheese) can be made in advance. Blend all ingredients together in a food processor until pistou has a thin consistency that can be easily drizzled. Add more oil if mixture is too thick. Drizzle Dill Pistou over chilled Golden Gazpacho and serve immediately.