Summer in Vancouver is shaping up to be cool and rainy; I won’t lie, I love this cooler weather and the rainy days. I’ll admit that I do miss eating food in the sunshine, there’s something remiss about eating local strawberries while huddled under a blanket, wearing thick wooly socks. So this Sunday, when we had a rare sunny day, I decided to make the summeriest food I could think of and gazpacho was at the top of my list. This isn’t a true gazpacho, but it comes together quickly and can be poured into a juice jug to de served at intervals over the next few days. I bring it to work for an afternoon pick-me-up that I can sip at my desk, and I have it for dinner with chickpeas, fresh herbs, diced avocado, and a swirl of creme fraiche. The watermelon makes this gazpacho taste divine and satisfies the need for a brightly healthy afternoon snack, as well as any unwanted late night hunger pangs.
1 small watermelon or half of a large one, cubed into large chunks
1 English cucumber, peeled and seeded and cut into large chunks
2 ripe tomatoes, quartered
1-2 Serrano chilies, sliced into a few pieces (remove the seeds for less heat)
1 shallot, peeled and loosely chopped
2 Tbsp. olive oil
2 Tbsp. sherry vinegar
Big handfuls of cilantro, parsley, and mint
Kosher salt and freshly cracked black pepper to taste
Add all of the ingredients to a blender and blitz until combined but with some remaining texture (work in batches if you’re dealing with a small blender). Allow to sit in the fridge overnight and up to 4 days for maximum flavour. Serve with creme fraiche or Greek yogurt and a your choice of finely chopped fresh herb for garnish.
Here’s something regionally appropriate for gazpacho, and something beautiful to melt your soul into a warm puddle of nostalgic happiness. Almost a full hour of Andres Segovia, how wonderful!
Andres Segovia – The Intimate Guitar (album)