Summer is a great time to try new things. The easy breezy season makes everything simpler and the stakes feel lower. If you've been toying with the idea of cutting back on meat or going flexitarian, summer is the perfect time. Swap out those heavy winter proteins for light, vegetable-forward dishes like this watermelon gazpacho recipe from Rosalinda's chef de cuisine Juan Alvarez.
Rosalinda, one of Toronto's best vegan restaurants, does plant-based dishes right and this watermelon gazpacho is no exception. Avoid turning on the oven in this heat and whip up this easy gazpacho recipe. It's cooling and fresh, and best enjoyed out on a beautiful patio or balcony.
At Rosalinda, chef Alvarez uses this cashew crema to top flautas, but don't let that stop you from using this vegan sauce on any and everything that needs a zesty, salty, creamy kick.
Chef Juan Alvarez's cashew crema
Preparation time 5 minutes
Cooking time 15 minutes
2 ¾ cups cashews
¾ cup water
¾ cup lime juice
1 tsp salt
Place the cashews in a saucepan and cover them with water. Bring the water to a boil over medium heat. Once it reaches a boil, reduce the heat to a simmer and let the cashews cook until they become soft and tender.
Once the cashews are cooked, drain the water and allow them to cool down.
Transfer the cooled cashews into a food processor or blender.
Add the water, lime juice and salt, and blend until a creamy consistency is reached.
Chef Juan Alvarez's watermelon gazpacho
Preparation time 10 minutes
¾ of a watermelon (depending on size)
1 tsp red wine vinegar
2 tsp lime juice
1 medium tomato
¾ of a red bell pepper
½ tsp salt
Fresh mint, to garnish
Basil, to garnish
Orange wedges, to garnish
Sliced cucumbers, to garnish
Roughly dice the watermelon, tomatoes and bell pepper.
In a blender combine the watermelon, tomatoes, bell peppers, lime juice, red wine vinegar and salt. Blend for on high for 30 seconds or until smooth.
Garnish with mint, basil, orange wedges and cucumber slices.