Summer Spiked Watermelon Gazpacho Cocktail perfect for TGIF in the Dog Days

By on July 19, 2013

Watermelon Tomato Gazpacho

For a sweltering TGIF party,  make this summer spiked watermelon gazpacho and spike it with rum, tequila or vodka.  That’s a good way to conquer the heat wave.*  For the kids,  you can simply serve it plain, and if they’re really little,  just puree watermelon and ice cubes and stick a mint leaf in it.   Whooo hoo.watermelons  whole and one cut

Makes 4-6 servings

1 medium seedless watermelon,  about 6 pounds, cut into chunks

2 peeled cucumbers, diced

2 cups diced tomatoes

1 cup seeded and diced red bell pepper

1/2 cup diced red onion

2 celery stalk, finely chopped

1 jalapeno, seeded and diced (optional)

3 tablespoons.finely chopped fresh mint

1/4 cup fresh lime juice + shredded zest of 1 lime

¼ cup red wine vinegar

2 tablespoons extra-virgin olive oil

Sea salt and cracked black pepper to taste

Garnish with mango slices, mint leaves and fresh blackberries.

To make this a punched up gazpacho, add rum, tequila or vodka.  See below.*

In a blender, or using a wand blender,  puree half the watermelon, 1 cucumber, and 1/2 cup tomatoes until smooth. Set aside in the refrigerator.

Combine all of the remaining ingredients in a large bowl, tossing until evenly mixed. Add the watermelon puree and stir to combine. Cover and refrigerate for 1 hour or more before serving. Add alcohol before serving.

To make a Summer Spiked Gazpacho, simply  combine 1½ oz. rum, tequila, or vodka  with ¾ cup watermelon gazpacho in a blender.  Add a handful of ice cubes and blend until frosty and smooth.  Rim a martini glass with salt or sugar.  Pour into the large Margarita or Martini glass. Garnish with a  thinslice of lime or a blackberry.  Now you’re talking.





About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”