Hi there! My new issue of Bon Appétit came a few days ago and it’s already dog eared into oblivion. I saw the watermelon gazpacho recipe but the weather this weekend hasn’t been particularly worthy of gazpacho. Oh well. I made it anyway and boy, am I glad I did. Watermelon and feta are a classic combination but the kicker ingredient here is the toasted almonds. Never again will I doubt the simplicity of a toasted nut.
Check out the link above for details but you can get the gist of it here. You start with the following,
Blend the vegetables with the olive oil and red wine in the food processor. Save some chopped watermelon and cucumber for when you assemble the dish.
Bon Appétit said to use sour cream, feta and whole milk. I used two percent Greek yogurt and feta, no milk. And guess what? It did the job it was supposed to do with all of its tangy glory.
Now for the best part. Toast some almonds in a dry skillet. Let them cool and chop those suckers up.
I really did not think they would add that much to the dish but when I tried a spoonful without them it was clearly lacking. It wasn’t just for texture; there was cucumber for that. It was the toasting that brought out the true almond flavor, adding another element to what would otherwise be a relatively normal watermelon gazpacho.
After chopping, blending, mashing and toasting this recipe takes maybe 20 minutes from start to finish. This has become new summer staple regardless of temperature. That being said, I’m on vacation for the next two weeks and I hope to come back with more fantastic foodie finds! So happy eats and until the next dish, ciao!