New Pi Eats

My New Favorite Cool-Down: Thai-Style Watermelon Gazpacho

24 Aug 2011 1 Comment

by New Pi Eats in Party Food, Soups Tags: cold soup, cool down, gazpacho, hot weather food, lemongrass, refreshing food, Thai, Thai soup, vegetarian, watermelon soup

Aaand the heat’s back. For about a week, that crisp feeling of Fall triggered all my I-can’t-believe-summer’s-almost-over notions. I’m sure crisp’ll return soon, but for the moment, summer’s still the name of the game.

I’m really excited about a new-to-me, beautiful cookbook: The Modern Vegetarian by Maria Elia, which I picked up for a song at local bookstore Prairie Lights. The photos are gorgeous and every recipe looks like a show-stopper (and I’m not even vegetarian!).

I love Thai flavors – lemongrass, ginger, lime – I’m there. This gazpacho’s not only fruity, but savory too. Rather than tomato-dominated, there’s a nod to them, with a refreshing outcome. You’ll need watermelon juice, and for that I heartily recommend a food mill, which will remove the watermelon seeds for you.

I was rather silly. I’ve just moved, and while I thought we had a food mill, it was nowhere to be found. My makeshift attempt included a sieve, a whisk pretending to be a potato masher (which a whisk is definitely not – apparently I need to find our potato masher too), and my trusty immersion blender. Result: feeling ridiculous. I’ll endorse that food mill instead.

Another option – pick out the seeds (or go seedless) and use a blender.

It’s local watermelon season!

Thai-Style Watermelon Gazpacho

Adapted from The Modern Vegetarian by Maria Elia

4 c. watermelon juice (from about one basketball-sized watermelon)

salt

garnish with diced watermelon, diced avocado, chopped cilantro, and torn mint leaves

other garnish ideas: chopped cashews, fresh coconut, Thai basil, or finely diced Granny Smith apple

Juice the watermelon with a food mill. Blend watermelon juice, tomatoes, lemongrass, ginger, garlic, chile, and shallot until smooth.

Add remaining ingredients and re-whizz. Salt to taste and refrigerate (overnight if you’d like).

Serve chilled and garnished.