Watermelon Gazpacho Recipe

Thanks to Gabrielle Gould, Co-Owner of Atlas Restaurant for this easy, healthy, summer recipe!
In large bowl, combine:
1 watermelon- puree half in blender – cube the other half cube into 1/2″ cubes
4 tomatoes (Gabrielle says “go wild or stay classic”).  Bartlett’s fresh off the vine? Kumoto’s? Any and every kind of heirloom tomato!  Just seed and dice!
½ jalapeno, finely diced
1-2 tablespoons (to taste) finely diced ginger
2 limes juiced
2 cucumbers seeded and diced
1 red or green bell pepper seeded and diced
2 bunches of scallions diced (or red onion)
Ambrosia’s  Rose sea salt and fresh ground pepper
If you’re lucky enough to spend time on Nantucket and able to get to Ambrosia, Claudia & Dylan Wallace’s magical shop on Centre Street that specializes in artisanal chocolates, salts and spices… if not – plain old Sea Salt will work just fine!  🙂
3 tablespoons finely chopped Cilantro
Stir together serve chilled; we eat this at home a lot in the summer (the kids love it because of the sweetness from the melon!).
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