Watermelon Gazpacho

A coveted seasonal café recipe — easy, intuitive, full of flavor and organic goodness

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Hands down, this is the most awaited item at the café each year. Not only is it back on our summer menu, but I’m sharing the goods with you here so you can make it yourself at home and even add your special sauce to the mix (let me know if you make any amazing discoveries for your own).

First off, I have a philosophy about food. I’m not precious about recipes. In fact, I’ve found that some of my most wonderful discoveries have come from ‘mistakes’. Don’t be afraid to shake things up and experiment...you never know what you will uncover!

My parents owned a restaurant in Queens called The Garden of Eating, and our chef Brentnal from Guyana made the most delicious gazpacho. I shared this recipe with Emildo, our head Chef here at the café and he put his twist on it — balancing out the spice with some natural sweetness from melon.

Never be afraid to follow your own intuitive ideas in the kitchen (and life).

Ingredients:

• 1 jar 32 oz Knudson Very Veggie (tomato juice can be subbed)
• 1/2 red onion, chopped
• 1 cucumber, seeded 
• 1 tomato, chopped
• 1 bell pepper, chopped
• 1 jalapeño, finely chopped
• 1 bunch of Cilantro, chopped 
• Watermelon, honey dew, cantaloupe
• 1 TBS apple cider vinegar 
• 1 lemon or 1 lime
• Hot sauce of choice if you want it spicier

Directions:

1. Cube all of the above ingredients and combine
2. Squeeze the juice of the lemon or lime
3. Salt to taste
4. Add apple cider vinegar 
5. Add hot sauce if you like a little ‘kick’

Note:

Measurements are loosey goosey, depending on your desired chunkiness.

This is only gets better as it sits. I suggest you make it a couple of hours ahead before serving.

Also, infuse it with your own creativity. Mix it up and add strawberries, peaches or any favorite fruits.

—Lea Haas, Owner, The Garden Cafe Woodstock