Published: April 20, 2011
I enjoy stuffing things into other things (I know, I know, that’s what she said), so today, since gorgeous 83-degree weather is dictating that I not turn on the stove and get myself out into the sunshine pronto, I decided to make quick, vegan watermelon gazpacho, and pour it back into the watermelon for serving. In addition to being yummy to eat and adorable to look at, my watermelon “bowls” didn’t need to be washed, and fewer dishes means more time to soak up the sun. Win.
1 baby seedless watermelon $3
1 cup tomato juice $2 for 32 oz.
1 clove garlic pantry
1 handful fresh cilantro leaves, finely chopped $1 for a bunch
1/4 red onion, very finely diced 50 cents for a whole onion
1/2 cucumber, peeled, seeded, and finely chopped $1.50 for a whole cucumber
1/2 red bell pepper, seeded and finely chopped $1 for whole bell pepper
juice of 1 lime 50 cents
3 tablespoons extra virgin olive oil pantry
1 tablespoon balsamic vinegar pantry
salt and pepper to taste pantry
Total cost of ingredients: $9.50
Cut the watermelon in half and slice a very thin piece of the rind off to make a flat bottom (so the watermelon half can be used as a bowl).
Use a spoon to scrape most of the watermelon flesh out of the rind and transfer it into a bowl. Take care not to make any holes in the bottom of the watermelon bowl. Pick out any black seeds that you can, but don’t worry too much about them.
Place watermelon flesh, tomato juice, garlic, cilantro, and half each of the onion, cucumber, and bell pepper in a food processor or blender. Add the lime juice, olive oil, balsamic vinegar, salt, and pepper and purée lightly (it should be mostly smooth with a few chunks). Transfer to a bowl (preferably a spouted one) or pitcher.
Add the remaining vegetables, stir well, and adjust seasonings if necessary.
Pour into the watermelon bowls and serve, garnished with lime or cilantro if desired.
For more brokeassness, visit brokeassgourmet.com.
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