Tessa’s Tips: ¡TESSARITAS! and Watermelon Gazpacho Recipes
Fill a blender with 1-inch cubed watermelon pieces, add juice of 1-2 limes, about 1-2 tsp of hot sauce (depending on how hot you like your food, Cholula is my favorite), ¼ of a seeded jalapeno (optional), juice of ½ orange, and tequila to taste.
Blend until watermelon is broken down, then strain to remove the pulp. You can add a little bit of simple syrup if you like your margaritas on the sweet side (I don’t have a sweet tooth so I usually leave this out). Serve over ice, in a glass rimmed with a mixture of salt and chili powder. Enjoy!
- 6- 8 cups small, diced watermelon
- 2 cucumbers, peeled and seeded
- 1small finely minced shallot (or about ¼ cup small diced red onions)
- 1-2 pounds of garden fresh tomatoes, small diced (same size as watermelon)
- 3 TB red wine vinegar or champagne vinegar
- ½ tsp salt
- 1 TB olive oil
- ¼ cup minced green herb of choice (I like cilantro but basil or parsley would work just as well)
Combine all ingredients in a medium to large sized serving bowl, reserving about 1/3 of the mixture to blend in a food processor. This gives the soup body and a “broth” of sorts while leaving visible pieces of the ingredients intact.
Chill soup completely before serving. Soup actually tastes better if made the day ahead and held cold in the fridge—this allows the flavors to marry a bit and be more cohesive.