When I think of gazpacho, I typically think of hot summer days, sitting on the beach, traveling through Spain and Portugal, and ultimate relaxation. So it might be counterintuitive to make gazpacho in the winter, where it’s 35 degrees today, sunny but cold – with no beach in sight.
Which is exactly why I decided to make it for a light dinner tonight 🙂
I felt like recreating some of mine and the husband’s travels with a green gazpacho, some cheese, crusty bread and wine.
It completely hit the spot. Refreshing, cool, slightly sweet – who says you can’t have a summertime treat in the winter?
Adapted from CookingLight
- 4 garlic cloves
- 3 cups chopped peeled Kirby cucumber (about 1 pound)
- 2 cups chopped tomato (about 2 large)
- 2 cups chopped honeydew melon
- 1/2 cup finely chopped sweet onion
- 1/3 cup finely chopped celery
- 2 tbsp chopped fresh mint
- 1 tbsp olive oil
- 1 tsp chopped fresh tarragon
- 1/2 tsp salt
- 1 tsp finely minced serrano chile
Step 1: Place all of the ingredients in a blender, puree until smooth (or you can leave it slightly chunky if you like that consistency better).
Serve and enjoy!
How’s that for an easy dinner – there is only 1 step!
This is perfect on a day where you might have had a heavier lunch, or just don’t feel like cooking. You can prepare this for a light lunch, a side dish at a dinner party, or a light dinner. Serve it with some crusty bread and cheese, and you have a pretty complete meal.
I hope you enjoy this as much as we did!