Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Everyone is loving watermelon season, but these suckers are HUGE! Besides snacking on slices of watermelon on their own or in a salad, another cool, delicious use for some of that large melon now awaiting you in your fridge is to make gazpacho! This dish is perfect for dinners al fresco, and has just a little bit of kick from the jalapeno.
PHOTO CREDIT: GREG DUPREE; PROP STYLING: KAY E. CLARKE; FOOD STYLING: CAT STEELE
- 5 heaping cups cubed watermelon, seeds removed
- 1 cucumber, diced, reserve half
- 3 medium tomatoes, diced, reserve half
- 1 small red bell pepper, diced, reserve half
- ⅓ cup chopped green onions, diced, reserve half
- 1 garlic clove
- small handful basil
- 3 to 4 tablespoons red wine vinegar
- 3 tablespoons olive oil, plus more for drizzling
- 1 to 2 teaspoons sea salt, or to taste
- ½ teaspoon freshly ground black pepper
- ½ jalapeño pepper, optional
- diced avocado, optional
- microgreens, optional for garnish
Set aside the reserved half of the chopped cucumber, tomatoes, red pepper, and green onions and place the remaining half in a blender. Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper, and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.
Pour into a large bowl (or small individual glasses) and stir in the reserved chopped vegetables.
Chill for 3 to 4 hours or overnight.
Drizzle with olive oil and garnish with diced avocado and/or microgreens, if desired, before serving.
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.