It’s watermelon season right now. You can’t go to any backyard barbecue or casual gathering without wedges of ruby hued melon on a platter somewhere in the vicinity.
While there’s nothing wrong with eating watermelon as is — especially sprinkled with Colima Sea Salt — there are other ways of eating it that are just as delicious. Maybe even more so.
Watermelon is perfect for summer’s favorite cold soup — gazpacho. It’s a bit sweet, but refreshing, and pairs perfectly with tomatoes and peppers.
This recipe starts with roasting some peppers because that gives it a fiery flavor that contrasts nicely with the cold soup. To add to that, I added two bold seasonings. Los Muertos Barbecue and Ava’s Favorite Burger seasoning. If you want the Los Muertos, grab it here, because it’s going away, and once it’s gone, it’s gone. You’ll also get some Pumpkin Pie Spice, just in time for fall.
Once you’ve blended your soup, make sure to chill it for several hours. It’s best served cold, straight from the fridge.
- 2 bell peppers
- 2 cups cubed watermelon
- 4 medium tomatoes rough chopped
- 1/2 red onion rough chopped
- 3 tablespoons Ava Jane’s Kitchen Avocado Oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Los Muertos Barbecue seasoning
- 1/2 teaspoon Ava’s Favorite Burger seasoning
- 1-2 cups broth or water
- Juice of 1 lime
- Colima Sea Salt
- For serving: chopped fresh herbs croutons, pepitas
- Preheat a gas or charcoal grill to high heat. Place the peppers directly on the grates and roast, turning, until peppers are black. Immediately transfer to a bowl and cover with plastic wrap. Let sit for a few minutes. Remove peppers and peel off skin using a clean kitchen towel or your hands.
- Transfer peppers to a blender.
- Add the watermelon, tomatoes, onion, oil, vinegar, and seasonings. Blend, streaming in broth until you have reached desired texture. Add the lime juice.
- Transfer to an airtight container and refrigerate for at least 4 hours.
- Remove from fridge and serve immediately.