Earlier in the summer, Mia spoiled me rotten with a day at Lake Austin Spa. Heavenly. Spending the day in a plush robe chillin’ lakeside between spa treatments was so completely out of my realm of reality that I’m still questioning if it was all a dream. Except for the lingering taste of the watermelon gazpacho we were served for lunch. That I can remember clear as day. I’ve tried several times to recreate the chilled, refreshing gazpacho and finally came up with a rendition that’s close. Although now that I think about it, maybe I should go back to the spa for the day. Just to make sure…
(inspired by The Lake Austin Spa)
4 cups seedless watermelon, cubed*
½ English (seedless) cucumber, peeled
¼ cup cilantro, roughly chopped
1 tablespoon red onion, chopped
½ cup tomato juice
1/2 teaspoon balsamic vinegar
½ tablespoon jalapeno, minced (more or less depending on your heat preference!)
For garnish: freshly squeezed lime, feta cheese, cilantro
Place all ingredients in a Vita-Mix or food processor. Blend until smooth. Serve in chilled glasses and garnish with lime, feta and cilantro.
*Note: Add tiny bits of diced watermelon to the blended gazpacho for texture. For a sweeter gazpacho, cube watermelon the night before and store in a tupperware container. Add the additional watermelon juice to the blender and proceed with recipe as directed.