Sunday night we had leftovers for dinner, which meant my husband and I had plenty of time to relax in the afternoon. It was gorgeous outside, so we took a long walk before going to a local taco place for drinks. I enjoyed an enormous bottle of Topo Chico mineral water, and didn’t even get too jealous of the margaritas surrounding me 😉
To keep leftovers interesting, I made watermelon gazpacho to go on the side. I love traditional tomato gazpacho (see my recipe here), but this sweet version that adds watermelon and basil is just as delicious and refreshing. Both versions are going to stay in my regular rotation.
- 1 lb. tomatoes, roughly chopped
- 2 c. diced watermelon
- 1 seedless cucumber, roughly chopped
- 1 green bell pepper, roughly chopped
- 3 cloves garlic
- handful basil leaves
- 3 T. sherry vinegar
- 3 T. olive oil
- 1½ tsp. sea salt.
- Combine all ingredients in a blender until mostly smooth. Serve chilled.