Latin cooking authority Ingrid Hoffmann visited our New York City studio to share a favorite recipe from her latest book, Latin d'Lite
, her perfect-for-Summer watermelon and blueberry gazpacho. (Side note: we love the cookbook's watermelon-mango salsa, too.) Ingrid offered modifications to the recipe to adjust for seasonal variations, so it can be enjoyed year-round. Watch the video for these tips and to see how it's made, then get the recipe.
5 cups (1/4-inch dice) seedless watermelon
1 1/2 cups blueberries
1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice
1/3 cup red wine vinegar or fruit-infused vinegar
1/2 cup chopped fresh cilantro, basil, or mint leaves
1/2 medium red onion, chopped
1/2 medium yellow bell pepper, cored, seeded, ribbed, and chopped
1 small jalapeño, seeded and minced
Freshly ground black pepper (optional)
1 avocado, thinly sliced, for garnish
- Puree 4 cups of the watermelon, all of the blueberries, half of the cucumber, and the vinegar in a blender or food processor until smooth. Add all but 1 tablespoon of cilantro, the onion, yellow pepper, and jalapeño, and process until those ingredients are finely chopped.
- Pour into a bowl and stir in the remaining watermelon and cucumber. Season to taste with salt and pepper. Cover and refrigerate until chilled, at least 2 hours and up to 5 hours.
- Ladle into bowls and garnish each serving with a few slivers of avocado and a bit of the remaining cilantro. Serve chilled.
- Soups/Stews, Other
- Makes 6-8 servings