Things are heating up here in Hawaii and as we get closer and closer to summer I am finding that the last thing I want to do is turn on the oven or stand over the stove to cook dinner. Firing up the grill is the usual go to on hot summer nights for our family but when we’re looking for a quick weeknight dinner (or a great make-ahead dish) I always go for a fresh and flavorful gazpacho. I’ve shared my recipe for Watermelon Gazpacho and Cucumber Almond Gazpacho on the blog and I’ve made countless other variations that never disappoint. I recently found myself with a few very ripe papayas and needed to find a way to incorporate them into a dish, STAT. I decided to give my classic gazpacho recipe a little Hawaiian twist by adding the sweet fruit to the mix. The papayas added the perfect amount of creaminess to the soup and gave it a slightly sweet, but not too sweet, flavor. Serve as a dinner starter or with a crusty baguette as a meal.
Papaya Gazpacho:
Ingredients:
– 4 cups Papaya (about 2 Hawaiian Papayas), skin and seeds removed + more for garnish
– 4 cups heirloom tomatoes, peeled + more for garnish
– 1 large red, yellow or orange bell pepper
– 1 cucumber, peeled
– 2 shallots
– 1/4 cup extra virgin olive oil
– 2 tablespoons sherry vinegar
– 1 tablespoon basil
– 1 tablespoon thyme
– 2 garlic cloves
– salt and pepper to taste
Directions:
– Using a food processor or high powered blender, blend all ingredients until a smooth consistency. Top with papaya, tomato and a drizzle of olive oil.
Enjoy!
