This year, people feel the heat as summer arrives early, pushing the heat through the big door. Much of Spain sees unusually high temperatures in June due to a heatwave sweeping the country.
In the face of rising thermometers, many avoid strolling through cities during the hottest hours and instead retreat to homes with fans or air conditioning. Others head to beaches, pools, or even fountains to cool off and endure the heat more comfortably.
Another effective way to cope with high temperatures is to adjust the diet and save heavy meals for later. The country offers countless refreshing dishes that help people withstand the heat. Gazpacho is among the most famous. While every household has its own recipe, this article highlights a milder gazpacho made with a main ingredient that benefits the body: watermelon.
Watermelon has become a summer staple due to its flavor and nutritional properties. It contains approximately 91% water, which helps hydrate the body, and it provides vitamins A, B1, B2, B6, and C, as well as iron and calcium. For its refreshing taste and health benefits, watermelon is an ideal base for gazpacho.
Contents
- 250 g peeled and seedless watermelon
- 250 g ripe tomatoes
- 1 Italian green pepper
- 1 clove of garlic
- 80 g stale bread
- 15 ml vinegar
- 30 ml extra virgin olive oil
- salt
detailing
With this recipe, a refreshing watermelon gazpacho is ready in less than 20 minutes to beat the heat.
The first step is to rinse the tomatoes and remove the hard core and green leaves. The Italian pepper is washed, the stem and seeds are removed, and it is cut into regular pieces along with the tomato. After all components are cut, they are placed in a glass blender.
The garlic is divided in half and added to the blender, where everything is ground thoroughly until a smooth mass forms.
Bread is cut into pieces and soaked in cold water for about ten minutes to soften. After soaking, the bread is drained and added to the blender along with the chopped watermelon. The vinegar is added, and the mixture is blended again.
When everything is well crushed, the mixture is seasoned to taste and the extra virgin olive oil is added. The blender runs for five to six minutes at maximum speed to emulsify the oil with the mixture, creating a creamy texture.
If the gazpacho becomes too thick, more water can be added until it reaches the desired consistency. Any small skin remnants can be strained through a fine sieve. Once the texture is right, the gazpacho is stored in the refrigerator to be served very cold and to confront the heat with a chilled dish.