Tomato, Watermelon, and Marigold Gazpacho
Beyond the Traditional: A Tomato, Watermelon, and Marigold Gazpacho That Will Surprise You
Gazpacho. The very name evokes images of sun-drenched Spanish summers, vibrant red tomatoes, and a refreshing coolness that cuts through the heat. But what if we told you this isn’t your typical gazpacho? We’re taking a delightful detour from tradition with our Tomato, Watermelon, and Marigold Gazpacho – a surprisingly harmonious blend of sweet, savory, and floral notes that will redefine your perception of this classic chilled soup.
This isn’t just about adding a new ingredient; it’s about a flavor experience. The sweetness of the watermelon beautifully complements the acidity of the tomatoes, while the marigold flowers (yes, flowers!) lend a subtle, almost honeyed floral aroma and a gorgeous golden hue. Don’t be intimidated! Edible flowers are becoming increasingly popular for a reason – they add a unique dimension to dishes that’s both beautiful and delicious.
What makes this gazpacho special?
- Unexpected Sweetness: Watermelon isn’t a typical gazpacho ingredient, but it adds a lovely sweetness and lightness.
- Floral Aroma: Marigold flowers provide a delicate floral note that elevates the flavor profile.
- Vibrant Color: The marigolds contribute a beautiful golden color, making this gazpacho visually stunning.
- Texture: The almond flour adds a subtle creaminess without relying on dairy.
Is this recipe difficult?
Not at all! While the ingredient list might seem a little different, the process is incredibly simple. It’s mostly blending and chilling – perfect for a hot day or a quick appetizer.
Serving Suggestions:
- Garnish with extra marigold blossoms for a pop of color.
- Drizzle with the infused olive oil (from the recipe) for added flavor and aroma.
- Serve in chilled bowls or glasses.
- Pair with crusty bread or grilled seafood.
Frequently Asked Questions:
- Are marigold flowers safe to eat? Yes, Calendula officinalis (the common marigold) flowers are edible and have been used in cooking for centuries. Ensure you are using flowers specifically grown for consumption and are free from pesticides.
- Can I substitute the almond flour? You can try using other nut flours, but almond flour provides the best texture and flavor. You could also use a small amount of breadcrumbs.
- Can I make this gazpacho ahead of time? Yes! Gazpacho actually tastes better after it’s been chilled for a few hours, allowing the flavors to meld. It will keep in the refrigerator for up to 3 days.
- What kind of tomatoes should I use? Ripe, flavorful tomatoes are key. Heirloom tomatoes are a great choice, but any good quality ripe tomatoes will work.
- Can I add a little spice? Absolutely! A pinch of cayenne pepper or a dash of hot sauce can add a nice kick.
Ready to experience a gazpacho like no other? Let’s get blending!
Tomato, Watermelon, and Marigold Gazpacho
Ingredients
- 10 flowers marigold or calendula flowers
- 1/4 cup + 2 Tbsp extra-virgin olive oil divided
- 15 oz very ripe tomatoes about 2 to 3 large
- 2 inch dry baguette crust removed
- 1/2 small red onion
- 1/4 cup almond flour
- 2 tsp sherry vinegar
- 1/2 cup water
- 1/2 tsp salt
- 1/4 tsp pepper
- 13 oz watermelon about 3 cups diced
- Marigold blossoms for garnish
Instructions
- Pull petals from marigold flowers; snip off and discard white ends. Place petals in small saucepan with 1/4 cup olive oil. Warm gently on low for 5 minutes. Remove from heat and allow oil to cool.
- Blend tomatoes, watermelon, red onion, almond flour, sherry vinegar, water, salt, and pepper in a blender until smooth.
- Strain the mixture through a fine-mesh sieve to remove any solids.
- Chill the gazpacho for at least 30 minutes.
- Serve chilled, garnished with marigold blossoms and a drizzle of the infused olive oil.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
