We pulled our car over to a small farm stand on the side of an interstate with a sign advertising for fresh peaches. Well of course, we’re in Georgia after all. Unfortunately they had just sold out, she told us, but there was a truck full of juicy watermelons instead. Juicy, warm, southern watermelons straight from the farm. That would do.
A young boy cut it up for us into 4 big wedges, wrapped it up in a plastic bag, and sent us on our way. With no spoons or napkins in sight we each took a quarter of the melon straight to our mouths, laughing and content as the warm watermelon juice dripped from our chins to our elbows. We got our sweet fix.
Creamy Watermelon Mint Gazpacho
Slightly sweet, refreshing, chilled summer soup. No cooking required for this one! Made a touch creamy with the addition of canned coconut milk. Gluten, grain, dairy and sugar free.
1/4 large watermelon (about 5 cups cut up)
2 medium tomatoes
1 jalepeno pepper
1/2 large cucumber
Juice from 1/2 of a lime
2 Tbsp Apple Cider Vinegar
1/4 cup Canned Coconut Milk
1/4 tsp salt
Cut up about 4 cups worth of watermelon into chunks and place into a food processor. Add one cut up tomato. Process until completely smooth. Place in a large bowl.
Peel, deseed and dice the cucumber. Deseed and dice the jalepeno pepper.
Into the large bowl combine the remaining watermelon, diced into small pieces, diced cucumber, diced jalepeno, apple cider vinegar, coconut milk, juice of the lime, and the other diced up tomato. Stir until comibed, chill in the fridge for at least an hour.
Serve with a dollop of chilled, thick coconut milk.