Beat the Heat with An Ice Cold Bowl of This Fruit-Filled Gazpacho.
Well, Gazpacho Season is here. Besides a wedge of watermelon, an icy cold bowl of gazpacho is my go-to food for beating the heat. By making it early in the day or even the day before, you’ll have no need to spend time rushing around trying to get a meal on the table. It just sits in the fridge, waiting to be served.
This time around I added strawberries and watermelon to the tomatoes, which makes for a more complex flavor. The sweet fruits need to be balanced with plenty of acid and salt. I used both lime juice and red wine vinegar. One Fresno chili was perfect for adding a touch of heat and a wedge of red onion filled the bill for some needed alium. Fresh basil and ground celery seeds provided both flavor and a beautiful fragrance.
I had a little bit of beet juice left over from my Scarlet Spaghetti and used it here. It is not absolutely necessary, and I’ve made it an optional ingredient, but it did contribute to a fullness of flavor. This is also the time to use a really good extra virgin olive oil, as its flavor will be noticeable.
I’ve provided the exact amounts of acid and salt I used, but this will all hinge on your particular fruits. If your tomatoes are particularly sweet or tart, you will want to adjust the seasonings. The same goes for the strawberries and watermelon. I did a lot of tasting in order to get exactly what I wanted. And once it has chilled for several hours or overnight, you need to taste it again, because the colder temperature dulls flavors and you may need to tweak it.
A little crumbled feta sprinkled on top was lovely. That small hit of briny creaminess was so good with the sharp flavor of the finished gazpacho. I like to serve mine with some crusty bread in order to sop up every last drop. Yup, summer is most definitely upon us.