I often walk around cities or villages we are visiting early in the morning, just as it begins to wake up. It gives me a chance to see it with fewer distractions. This is particularly true in places like Venice and Nice, where cruise ships drop off passengers who quickly fill the streets.
We just wrapped up ten days of visiting family in Monaco and the French Riviera. It was extraordinarily hot, so lazy days, getting out in the morning and later in the evening, with dips into the Mediterranean Sea with my granddaughter, were de rigueur
Cool caprese and green salads, smoked salmon on toast, and easy pasta dishes were perfect for our family dinners.
One evening on a trip to Nice a few years ago, Ric and I wandered into a little bistro where we had the most fabulous dinner made up of what I would call French tapas-style dishes—shared small plates à la France.
We were served several plates that were so simple and memorable that I recreated them in our kitchen during this trip. The first was an amuse-bouche they brought out–a watermelon gazpacho shooter that was so refreshing.
Traditional Andalusian gazpacho is made with tomatoes and peppers, but this one was sweet and spicy without the tomatoes.
This is my version of watermelon gazpacho with a cucumber-blueberry salsa. It is perfect as an appetizer or a palate cleanser between courses. It’s absolutely delicious and so easy to make, especially if you use pre-cut watermelon available in most grocery stores.
The recipe makes six shooters or four bowls. You can easily double or triple the recipe as needed.
The Good Stuff
This soup is as nutritious as it is refreshing. Watermelon and cucumber provide plenty of hydration, while watermelon is a good source of lycopene, an antioxidant also found in tomatoes. Blueberries add anthocyanins, another powerful group of antioxidants, and the peppers contribute vitamin C and carotenoids. A drizzle of extra-virgin olive oil adds healthy monounsaturated fats and helps the body absorb some of the vegetables' fat-soluble nutrients.
It's a pretty good reason to have another shooter.
Watermelon Gazpacho with Cucumber-Blueberry Salsa
Ingredients
- 3½ cups 530 g ripe seedless watermelon, cubed
- ½ cup 75 g peeled cucumber, chopped
- 2 tablespoons chopped green bell pepper
- 1 tablespoon minced shallot
- 1 teaspoon minced jalapeño seeded
- 3 –4 basil leaves
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon champagne vinegar
- 1 teaspoon sherry vinegar
- ½ teaspoon flaky sea salt plus more to taste
- Freshly ground black pepper
Blueberry & Watermelon Salsa
- ¼ cup fresh blueberries cut in half if they are large
- ¼ cup tiny watermelon cubes
- 2 tablespoons tiny cucumber dice
- 1 tablespoon finely minced shallot
- 1 –2 teaspoons finely minced jalapeño to taste
- 1 tablespoon thinly sliced basil
- 1 teaspoon olive oil
- 1 lime
- Pinch of flaky sea salt
Instructions
For the Soup
- Add the watermelon, cucumber, green bell pepper, shallot, jalapeño, basil, olive oil, champagne vinegar, sherry vinegar, salt, and a few grinds of black pepper to a blender.
- Blend until completely smooth. Taste and adjust the seasoning with additional salt or a splash of champagne vinegar, if needed. Refrigerate until thoroughly chilled, at least 2 hours.
- While the gazpacho chills, combine the blueberries, watermelon cubes, cucumber, shallot, jalapeño, basil, olive oil, lime juice, and a pinch of flaky sea salt in a small bowl.
- Toss gently and chill for 15-30 minutes to allow the flavors to meld.
- Stir the chilled gazpacho before serving, then taste one final time, adjusting the salt or vinegar if needed.
- Divide the gazpacho among 6 chilled shot glasses or 4 small bowls.
- Spoon a small amount of the blueberry watermelon salsa over each serving and serve.
Nutrition
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