White Bean Watermelon Gazpacho with Savory Almond Seaweed Granola

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I love summer- the long days, new plant growth, swimming in warm lakes, watching mushrooms pop up, drifting lazily in a hammock. All lovely things. One of the downsides, however, is trying to convince yourself to go into your hot, not air-conditioned kitchen, and turn on the hot stove and cook a steaming hot meal. And then to eat that hot, steaming hot meal in your hot, not air-conditioned dining room. I like to have a couple meals up my sleeve for those days, so I don’t have to force myself to choose between an unwanted kitchen sauna and takeout. This white bean and watermelon gazpacho (vegan, of course) with a savory almond seaweed granola fits the bill. It’s refreshing, yet rich and almost creamy. The granola adds a wonderful savory flavor, and a variation in texture. If you make your savory granola a day or two in advance (highly recommend doing so), your food processor will do the work for you and save you the sweat.

A lot of this recipe was inspired by my need to eat more beans. For my birthday, my mother signed me up for Rancho Gordo’s Bean Club, which means that I have a cupboard bursting with heirloom beans looking to be eaten. And while my favorite way to eat them is still simply, in their own broth, I do like to get more creative sometimes and try other recipes (such as these Christmas Lima Beans with morels I foraged!). One way I try and bring a pot of beans into summer is by simply putting them on top of a salad, but my need for variation is never-ceasing. I decided to use the creaminess of some Caballero beans to my advantage, to add a smooth, silky element to a cold summer soup. If you’re not ready to go down the heirloom bean route, you can use any other white bean from your local grocery store.

Those of you who follow my blog will know this is not the first granola recipe I’ve made. Or the second. Or even the third. It is however, my first savory granola. This one is meant as a soup topper, not in milk as a breakfast. My boyfriend actually tried it in a vegan milk, and, according to him (and as I would have guessed), it was pretty gross. So if you’re looking for a savory breakfast option, consider this with a breakfast soup. Or maybe just choose a different breakfast.  If you’re not a fan of seaweed, you also might just want to leave the granola off your gazpacho, and perhaps use a crouton instead.

Watermelon is also key to this recipe. It’s one of the most summer foods- juicy, refreshing and sweet. I have many fond memories of spitting the seeds at my sisters, but since I doubt they would appreciate that anymore I decided that this watermelon gazpacho would be a more grown up use of the melon. Making gazpacho is more or less just turning on the food processor. The one little trick is to set aside some of the beans, cucumber and watermelon and chop them into small cubes. This will give your mouth a break and a little novelty from the smooth soup, and add pops of flavor.

White Bean and Watermelon Gazpacho with Savory Almond Seaweed Granola

Savory Granola

• ¾ cup oats
• 1/3 cup almonds
• 2 TBSP. tahini
• 1 tsp. molasses
• 2 tsp. soy sauce
• Juice from ½ lemon
• Pinch of pepper
• 1 full-sized sheet of nori

Gazpacho

• 1 lb. rehydrated white beans (divided)
• 2 shallots
• 1 clove garlic
• 1 jalapeno pepper
• 2 medium-large tomatoes (about ¾-1 lb total)
• 1 cucumber (divided)
• Around 10 basil leaves
• 1 cup loosely packed fresh parsley, plus a little more for garnish
• 1 ½ lb. watermelon (divided)
• 1 tsp. balsamic vinegar
• Salt and pepper, to taste

Steps

1. Start by making the savory granola. This can be made a day or two ahead of time, but it is important that you cook it enough in advance that it has time to cool completely before serving. Preheat the oven to 300°F (190°C) and prepare a baking sheet with a silicone baking mat. Combine the oats and almonds in a large bowl. In a smaller bowl, whisk together the tahini, molasses, soy sauce, lemon juice and pepper. Pour over the oats and stir well, until they are all coated and a little clumpy. Use scissors to cut the nori into small squares, and fold into the oats.

2. Spread the granola out on the baking sheet- it will be somewhat clumpy, but break up any really large clusters. Place in the preheated oven for 15 minutes, and

once done let cool completely to dry the mixture out. Store in an air-tight container until you are ready to use.

3. Next start on the white bean and watermelon gazpacho. Start by setting aside ½ cup of beans, ¼ of your cucumber, some parsley, and ½ lb. of watermelon. Don’t blend these bits, you’ll be wanting them for later. Instead you can cut the cucumber and watermelon into small cubes.

4. Add the remainder of the beans to the food processor, and let blend until fairly smooth and creamy. Add the shallots, garlic, jalapeño, tomatoes, cucumber and herbs and process until it is somewhat uniform and smooth. Finally add the watermelon, balsamic, and salt and pepper and pulse into a smooth soup. Serve immediately, or chill until ready to serve.  

5. To serve divide the cubes of cucumber, watermelon and beans into bowls. Top with your white bean and watermelon gazpacho, and add a generous serving of savory granola on top. Garnish with fresh parsley.

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Let’s hear from you…

• What foods make you think of summer?
• What are your favorite types of beans? How do you like to cook your beans?
• Savory granola- yay or nay?

Post your answers in the comments below!