Jordan, my daughter-in-law Josie, and I always enjoy going to afternoon tea when we are together, and we did just that last Saturday here in Lexington. The Greentree Tea Room offers up one of the best tea experiences I have enjoyed anywhere. Since I have had tea at some of the best hotels and tea rooms all over the world, that is a solid endorsement. The Greentree changes its menu every month according to the season, but it always starts with a delicious bowl of soup. July’s soup is watermelon gazpacho. Who knew? Watermelon gazpacho tastes close to its cousin, the traditional tomato based gazpacho. In fact, I asked the waiter if it contained tomatoes, and he assured me that it didn’t. Although I personally have not made watermelon gazpacho, I found a recipe on Southern Living that has the same ingredients in it as the Greentree’s. If you like a cold soup, then you will enjoy watermelon gazpacho as either a main course or as an appetizer to your summer meal.
- 5 cups cubed watermelon (from 1 watermelon)
- 1 cup peeled, seeded, and diced cucumber
- 1/4 cup chopped red onion
- 1/2 jalapeño chile, seeded and minced (optional)
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- Process watermelon, cucumber, onion, and jalapeño in a blender until smooth.
- Stir in vinegar and salt.
- Cover and chill at least 30 minutes.
- Serve in small bowls or glasses.
This lemon rosemary muffin recipe or these zucchini muffins would taste great served with the watermelon gazpacho. Let us know if you make this recipe.