quick+easy
60 VegNews SUMMER 2019
Watermelon Mint
Gazpacho with
Cashew-Lime Crema
The mild, crisp flavor of cucumber brings
balance to this sweet, watermelon-infused
remix on a traditional Spanish gazpacho.
Chill your serving bowl beforehand to
keep the soup cool even longer.
Serves 6
For the gazpacho:
3 large ripe tomatoes, quartered
1 medium cucumber, peeled and
roughly chopped
1 small jalapeño, seeded and
roughly chopped
1 medium shallot, peeled
2 garlic cloves
2 cups cubed ripe seedless watermelon
18 fresh mint leaves, divided
1 tablespoon red wine vinegar
1 teaspoon salt
1 / 4 teaspoon black pepper
1 / 4 cup extra virgin olive oil
1 cup peeled and finely diced cucumber,
for garnish
1 cup finely diced seedless watermelon,
for garnish
For the Cashew-Lime Crema:
1 cup raw cashews
3 / 4 cup water
Juice of 1 lime
1 / 2 teaspoon salt- For the gazpacho, into a large high-
speed blender or food processor,
process tomatoes into a chunky purée.
Add cucumber, jalapeño, shallot, garlic,
watermelon, 12 mint leaves, vinegar, salt,
and pepper. Blend until mostly smooth. - With the blender or processor still
running, slowly pour in olive oil and blend
until soup is smooth. Pour soup into a large
bowl, cover, and chill for at least one hour. - For the Cashew-Lime Crema, soak
cashews in boiling water for 30 minutes.
Drain and rinse cashews with cold water.
Into a blender, add cashews, water, lime
juice, and salt. Blend on high until very
smooth, cover, and chill for 45 minutes. - To serve, divide soup among 6 bowls.
Finely chop remaining mint leaves and
garnish with diced cucumber, diced
watermelon, and chopped mint. Drizzle
liberally with Cashew-Lime Crema.
Watermelon
& Chill
Cool, refreshing, and bursting with flavor,
this easy-to-make, chilled soup will have you
happily slurping all summer long.
by EDDIE GARZA photo by STEVEN SEIGHMAN