I had my first vegan gazpacho at Chef José Andrés’ Spanish tapas restaurant, Jaleo (The Cosmopolitan of Las Vegas) few months ago. The gazpacho is a classic Spanish soup that is traditionally served cold. In these blazing summer days, we came across an article on a watermelon gazpacho recipe by Mark Bittman, The New York Times Magazine, July 21st, 2013. It is vegan, raw gluten-free and soy-free. The recipe has just four simple ingredients: watermelon, tomatoes, garlic and lemon juice.
We also used organic and non-GMO finger limes for the watermelon gazpacho from Frieda’s Inc, commonly known as “citrus caviar”, which are now in season, through December (summer and fall). A native of Australia, they are organically grown in California in three different retail pack sizes: 50g, 4-ounce and 8-ounce clamshells. Their skin can range from dark greenish to rusty red color. Inside of the elongated finger limes, there are translucent, greenish-white to pinkish caviar-like bubbles that will pop on the tongue with a citrus lemon-lime tartness. The finger limes can be used as a topping or garnish in a variety of dishes from sweet to savory. Click here to learn more about Frieda’s Inc finger limes. For purchase, contact Frieda’s Inc here.
where to purchase finger limes
Frieda’s Inc. Organic Finger Limes are available in a few fine grocery stores across the country. Please ask the produce manager in your local store for the finger limes and let Frieda’s Inc. know when you do at email@example.com. You might find other finger limes at Whole Foods, however they wouldn’t be organic or come from Frieda’s Inc.
So in the this post, I will be sharing a recipe with all of you: Watermelon Gazpacho with Finger Limes. The gazpacho is raw, vegan, gluten-free and soy-free. The finger limes provide a bit of texture and tangy citrus flavor to the sweet and savory gazpacho.
To store finger limes: refrigerate, tightly covered for 2-3 weeks. The finger limes lasts me about 2 weeks and they are pretty tasty on its own (a natural and healthier version of “Sour Patch” candies).
To store the gazpacho: refrigerate, tightly covered for 1 week. Make sure you’ve cold-pressed olive oil and salt for seasoning.
Curious about the glasses I used in my photos? These are Bodum Pavina Double-Wall Espresso/Shot Thermo Glasses and pretty useful as gazpacho shots.
- 1 watermelon (about 3 lbs)
- 2 ripe tomatoes, chopped
- 1 garlic clove, minced
- 2 tbsp. fresh lemon juice
- Salt and pepper to taste
- Fresh basil, olive oil, and pulp of finger limes for garnish
- 1. Peel the watermelon and cut the flesh into large chunks.
- 2. Put them in a food processor along with tomatoes, minced garlic, lemon juice, salt and pepoper. Pulse the mixture, adding a few ice cubes, one at a time, if necessary, to get the machine going.
- 3. Chill in the fridge for 3-4 hours, or overnight.
- 4. To serve, garnish with fresh basil, pulp of finger limes, and a drizzle of olive oil.
- To store the gazpacho, refrigerate, tightly covered for 1 week.
The organic fingerlimes was kindly sent to me to review by Frieda’s Inc. All products that are mentioned and reviewed here on my vegan blog are of my own personal opinions and I am not being compensated to review them, only just to share my thoughts. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.