Watermelon Gazpacho

When it's too hot to turn on the oven, gazpacho to the rescue! This is an old favorite, one I love this time of year in particular - it's so refreshing. It does require a fair amount of chopping but it yields a ton, and because there's no cooking, it's essentially done when the chopping is done. Do plan ahead, however: it requires a minimum of one hour of chilling before serving.
Get the recipe here: alexandracooks...

[@Jilbreel]

Best watermelon Gazpacho I've ever seen

[@JD0ng]

Such an underrated channel. Fantastic

[@nathanw.5367]

Things I learned:
1. This whole video. Watermelon as a savory dish. Blew my mind.
2. How to take the pit out of an avocado the right way. My gosh, where’s that been my whole life.
3. Different onion cut.
Good stuff! Thanks!

[@AlexandraStafford]

So nice to hear all of this, Nathan! I just learned that avocado-pitting tip and want the world to know ... so much safer than how I've been doing it in the past. Thanks for writing!

[@jeanne819]

I love your style of chopping ....... starting slow, then speeding up ..... beautiful results :) Do you ever add sugar or tomatillo? Also what is knife brand

[@salishseaquest7952]

Gorgeous Gazpacho! A terrific idea to serve in glasses to show off the beauty of this lovely dish. I can almost taste it.

[@AlexandraStafford]

Thank you :) :) :)

[@DavidLeeNCSU]

Beautiful! I’m trying very hard to imagine the flavors together.

[@AlexandraStafford]

It's surprising... like soup meets salsa. Very refreshing!

[@michaelogden5958]

I wonder if a good shot of vodka would work with that. 🙂