Join KindChef Keira Hart-Mendoza of UpRooted Dance to make Watermelon or Melon Gazpacho. We’ll get to cook with Keira (and hopefully her kids) and learn about UpRooted Dance as we chop!! After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Watermelon Gazpacho:
- 8 fat ripe tomatoes (about 4 pounds), cored and cut into chunks
- 8 cups seedless watermelon- chunked, and 2 more cups- diced small
- 8″ slice of day-old baguette (about 8 ounces), cut into pieces
- 6 Kirby cucumbers, peeled, seeded and sliced
- 1 cup chopped red onion
- 4-6 garlic cloves, minced
- 2 teaspoons kosher salt (plus maybe more, to taste)
- Freshly ground black pepper
- 8 ice cubes (optional according to Melissa Clark; Keira does not recommend using ice)
- 1 cup extra virgin olive oil, and perhaps more to taste
For serving:
- avocado, peeled and diced small (only used on our defrosted individual bowls)
Instructions
- In a blender, large bowl or pot, combine tomatoes, 8 cups watermelon, bread, cucumber, onion, garlic, salt, pepper and ice cubes. Purée until desired texture. Slowly drizzle in the olive oil.
- Chill in refrigerator until very cold, at least 30 minutes.
- Serve, garnished with remaining chopped watermelon and avocado.
Keira’s additions to make Melissa Clark’s wonderful recipe, even better:
add 1/4 cup Sherry or Red Wine Vinegar, and some salt and pepper to your gazpacho. Serve with 1/2 cup fresh chopped mint or basil leaves for garnish, and a dollop of creme fraiche or sour cream.
***********OR, IF YOU WANT TO TRY ANOTHER VARIATION ON THIS SAME THEME*********
Jose Andres’ Melon Gazpacho:
4Tbsp Fresh Mint leaves chopped2 Honeydew Melons, peeled and roughly chopped2 Green Bell Peppers, cored, seeded and chopped4 Garlic Cloves, chopped4 Cups of Fresh Filtered Water4 cups of crustless bread torn into 1in pieces1/4 cup Sherry Vinegar1 cup Extra Virgin Olive OilSalt & PepperAdditional Mint for Garnish*1 Yellow Bell Peppers, cored, seeded and chopped*2 Large Cucumbers, peeled and seeded, and chopped(*not originally part of Jose Andres’ recipe)Put all the ingredients including the bread pieces, and sherry vinegar in a blender (work in batches if neccessary) and blend until very smooth. With the blender running, slowly add the olive oil, blending until emulsified. Refrigerate until well chilled. Taste chilled gazpacho and add salt & pepper as needed. Add fresh mint as garnish.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Watermelon/Melon Gazpacho” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 10 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
