“That Depends….Are You in?”: Gazpacho as Fresh as Will Smith On That One Show

Lately, the weather in LA has been sporadic at best. This past week has consisted of me lounging on the roof in a bikini like a 1960s music video in 91-degree weather, shivering in the fetal position in the morning, and yesterday….it rained. Whine, whine, whine.

Cut to: 91 degrees in LA.

As a result of the heat, I don’t feel like moving, but have promised to make dinner. My ever-helpful boyfriend perkily asks what I’m thinking of making while watching me stare blankly at the contents of the fridge. I realize I’m going to have to go to the market. Damn it. I was hoping to not have to dress in socially-appropriate clothing once I changed out of my fierce work attire. Wait! Maybe I can make something with what’s here….Let’s see: cilantro and chicken sausage over here….eggs on the top shelf…..are there tortillas? Maybe if I add some cumin and….

“Babe? Did you hear me? What do you think you’re going to make?”

My guy. Always punctual. 

I made up an excuse. “I’m just waiting to see if someone else (i.e. Awesome Roommate) is in. I have to know if I’m cooking something vegan or not.” Awesome Roommate looks up – not having processed the selfish nature of my dilemma – and says, “What are you making?” Which is obviously the most helpful thing he could have said.

“I’m not sure. That depends….are you in?”

“I’m in!”

Perfect. I’m cooking a vegan meal with a fridge primarily consisting of chicken sausage and eggs.

The heat wasn’t helping things. I decided to combine as many fresh ingredients as possible for something light, refreshing, and fantastically cold: gazpacho. Cooler than Wendy Peffercorn.

Lotioning and oiling….oiling and lotioning.

Tomato and Watermelon Gazpacho


  • 4 medium tomatoes – chopped
  • 4 cups diced seedless watermelon
  • 1 cucumber – peeled, seeded, and chopped
  • 1 yellow bell pepper – chopped
  • 3 green onions – sliced
  • 1/3 cup fresh basil and mint
  • 1/3 cup Extra Virgin Olive Oil
  • 3 tablespoons white wine vinegar

We almost ate this as a salad because it looked so beautiful.

Combine all ingredients except the olive oil and vinegar in a large bowl. Season with kosher salt and pepper to taste. Stir in the olive oil and vinegar. Puree in batches, then strain (trust me, straining this mixture is important – chunky gazpacho is gross) into a large serving bowl. Chill for 1 hour before serving.

So fresh, so clean….like the OutKast song.

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