Category: Plant-Based

Easy Avocado Corn Salad

Here’s the trick to a fast and easy way to make avocado corn salad! It’s perfect for parties and full…

A Couple Cooks – Recipes worth repeating.

Here’s the trick to a fast and easy way to make avocado corn salad! It’s perfect for parties and full of zingy flavor.

Avocado corn salad

Some salads sound simple, but then you find yourself standing at the cutting board for ages. (Wait, where did the last 30 minutes go?) Here’s a salad that won’t take you half an afternoon to prep: this fast and easy Avocado Corn Salad! This one uses our favorite quick trick to a killer salad we use in our black bean and corn salad. It’s got a quick way to shortcut a bunch of chopping and the flavor? Incredible.

Another great option? Try our Avocado Tomato Salad with lemon vinaigrette!

Ingredients in avocado corn salad

This avocado corn salad can be quick and simple, or you can make it a little fancier using cooked corn on the cob. It’s the perfect summer salad for a barbecue or cookout, but it works for any season. Here are the essentials you’ll need for this recipe:

  • Avocados
  • Canned corn or cooked corn on the cob (see below)
  • Fresh pico de gallo, aka fresh salsa
  • Red onion, cilantro: optional!

Throw them all together, and you’ve got one salad with massive flavor and minimal chopping required. In fact, all you really need to chop is the avocados!

Avocado Corn Salad

The key: pico de gallo (aka fresh salsa)

The key to this concept? Purchased fresh pico de gallo in modern grocery stores. (This is true in American stores, at least!) You may also see it labeled as “fresh salsa” or “salsa fresca.” Why use it for an avocado corn salad?

  • Pico de gallo is a type of salsa made with fresh tomatoes, onion, garlic, cilantro, and lime juice.
  • It cuts down on chopping. You can find it in the fresh food section, already chopped up and ready to mix into your salad!
  • The lime juice makes a natural salad dressing. Make sure to pour on a little of the juices into the mix. Then add a drizzle of olive oil, and you’ve got dressing!

Alternative: homemade pico

Purchased pico de gallo is pretty easy to access in American grocery stores in the produce aisle. Don’t have access to it? You can make your own pico! The salad will take a little longer to make, of course. But it’s worth it for the flavor. Go to our Best Pico de Gallo recipe and make ½ the recipe.

Avocado Corn Salad

Main types of corn for avocado corn salad

This salad easily transforms from basic to fancy by using corn on the cob! It’s delicious with canned corn, but if it’s corn season: make a stunning salad using grilled or boiled corn. It’s also a fantastic use for leftover corn on the cob! Here are all our favorite ways to cook corn on the cob:

For the cob methods, hit up this way to How to Cut Corn Off the Cob. It’s easy and eliminates the mess! Can you use frozen corn for this salad? You can, but we find the flavor of canned is better in this case and you don’t even need to defrost it.

How to cut an avocado: the safe way

Last up for this avocado corn salad: do you know the best way to cut an avocado? This vegetable (well, fruit!) is notorious for inducing knife injuries. Here’s how to cut it…the safe way:

  • Remove the pit: Using a large chef’s knife, cut lengthwise around the avocado. Twist the two halves to separate them. Place a towel in your hand and put the avocado on top. With a gentle but quick motion, tap the knife into the avocado pit, then twist it to remove it.
  • Safely pull the pit from the knife: Do not remove the avocado pit with your hand! Instead, pull the cutting board close to your body, then place the pit against the far edge of the cutting board and pull back to release it from the knife. (See the video at the link.)
  • Remove from the peel and slice: Use a large spoon to scoop out the avocado from the peel. Place the avocado with the cut side down, then cut it into slices.

And that’s it! We hope you love this avocado corn salad: let us know in the comments below!

More avocado recipes

Love avocados? Here are a few more great avocado recipes to make with this tasty fruit:

This avocado corn salad is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Avocado corn salad

Easy Avocado Corn Salad

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 to 6
  • Diet: Vegan
Print Recipe

Description

Here’s a fast and easy way to make avocado corn salad! It’s perfect for parties and full of zingy flavor.

Ingredients

  • 2 ripe avocados
  • 15-ounce can corn, drained or 1 ½ cups boiled or grilled corn kernels
  • ¼ cup red onion slices (optional)
  • 1 cup purchased pico de gallo, aka salsa fresca (including juices)*
  • Fresh cilantro, for garnish (optional)
  • ½ teaspoon kosher salt
  • 1 drizzle olive oil

Instructions

  1. If making with cooked corn, cut the corn kernels from the cob. Otherwise, drain the canned corn.
  2. Dice the avocado. If using, slice the red onion.
  3. Gently mix the chopped avocado, corn, red onion and cilantro (if using) with the pico de gallo, making sure to add it with its juices. Add a drizzle of olive oil if you like. The salad is best the day it is made. Leftovers are good for 1 day.

Notes

*You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo. If you’d like

  • Category: Side dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Avocado corn salad

A Couple Cooks - Recipes worth repeating.

Plant Based Street Tacos

These plant based street tacos are fast and easy, full of bold flavor! Everyone will love this vegan dinner idea.…

A Couple Cooks – Recipes worth repeating.

These plant based street tacos are fast and easy, full of bold flavor! Everyone will love this vegan dinner idea.

Vegan street tacos

This post was created in partnership with OZO Plant-Based Protein. All opinions are our own.

Here’s a deliciously fresh plant based meal idea…that also takes no time to put together. (Sounds impossible, right?) Try these Plant Based Street Tacos! This vegan taco topping is our new go-to because it’s so easy and delicious, and everyone in our family loves it. The secret? Well, it’s powered by a plant-based protein that blew us away with the flavor and protein level, made by OZO Plant-Based Protein. It’s also a seriously fast dinner you can make in a flash. Ready to get started?

Ingredients in these plant based street tacos

What’s a street taco vs a standard taco? It’s all in the size. A street taco is made to hold in your hand and eat on the go, so it’s smaller than a regular taco. Street tacos are typically made with corn tortillas that are no larger than 5-inches in diameter. If you’re going authentic, you’ll want to double them up to avoid breakage! Here’s what’s in this plant based street taco recipe:

  • 5-inch corn tortillas
  • OZO Plant-Based Mexican Ground (see below)
  • Black bean and corn salad (here)
  • Pickled onions (optional)
  • Cilantro
  • Hot sauce
OZO plant based protein

The key: a great plant based taco meat!

What makes this plant based street taco recipe? The plant based taco protein: OZO Plant-Based Mexican Ground. After taste testing it, we were pleasantly surprised! There are a lot of questionable plant based proteins out there, and this one passed the test at our house. Here’s what we love about it:

  • It’s got 20 grams of protein per serving. A lot of plant based proteins we’ve tried actually don’t have much protein! (Weird, but true.)
  • It’s made of pea protein. Many plant-based proteins are made with gluten or unnatural substances.
  • It’s delicious. The texture is great, and it already tastes like taco meat, so you don’t have to add seasonings.

Optional taco sauces!

These vegan street tacos are seriously simple, so you may want to jazz them up with some additional items if you have extra time. They taste delicious as is, but here are a few different creamy plant-based sauces you might want to try:

  • Chipotle Sauce: This creamy, spicy sauce is made with tahini and adobo sauce (from a can of chipotle chilis). It’s the quickest to make of these options.
  • Cashew Cream: Make it in advance: it’s our go-to creamy vegan sauce that makes anything taste better! You can also try Vegan Sour Cream
  • Cilantro Sauce: This light green sauce is beautifully bright and has a zingy flavor! It’s also cashew based.
Plant based tacos

Tips on warming tortillas

The last tip on making killer plant based street tacos: make sure to warm your tortillas! There’s nothing worse than biting into a cold, leathery tortilla. Corn tortillas especially can break easily when they’re cold. Remember that with street tacos, you’ll want to layer 2 tortillas to avoid breakage. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner (preferred!). Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas (so they’ll look like the photos). Then throw them into a tortilla warmer!
  • Warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas.

More taco recipes

Who doesn’t love tacos? Here are a few more tasty taco recipes you might enjoy, many of which are vegan dinner ideas:

This vegan street tacos recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Vegan street tacos

Plant Based Street Tacos

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings (12 tacos)
  • Diet: Vegan
Print Recipe

Description

These vegan street tacos are fast and easy, full of bold flavor! Everyone will love this plant based dinner idea.

Ingredients

Instructions

  1. Make the black bean and corn salad: In a bowl, mix together the beans (drained and rinsed), corn, and pico de gallo with the kosher salt.
  2. Warm the plant based taco meat: In a skillet, warm the OZO Plant-Based Mexican Seasoned Ground, according to the package instructions. 
  3. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  4. Assemble the tacos: Layer 2 tortillas, then top with black bean and corn salad, taco meat, onions or pickled onions, cilantro, and hot sauce. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Mexican-inspired

Keywords: Vegan street tacos, plant based tacos, plant based taco meat, OZO plant based protein

A Couple Cooks - Recipes worth repeating.

Classic Gazpacho

This classic gazpacho recipe is a vibrant red-orange and full of traditional Spanish flavor! It’s quick to blend up this…

A Couple Cooks – Recipes worth repeating.

This classic gazpacho recipe is a vibrant red-orange and full of traditional Spanish flavor! It’s quick to blend up this summer soup.

Gazpacho recipe

What’s better than a creamy, cool gazpacho on a blazing hot day? Sure, some Americans aren’t into cold soups. But this Spanish soup, born in the heat of Southern Spain, is the true definition of refreshing. The cool puree of tomato and cucumber against the zing of the sherry vinegar and rich olive oil is truly one of life’s great pleasures. Finally, we’ve got a great recipe for a summer gazpacho: made like the Spanish do.

What’s gazpacho, exactly?

Gazpacho is a cold tomato-based soup from the Andalusia region of Southern Spain. It’s made of raw, pureed vegetables and is now eaten around the world. An important thing about gazpacho: it’s intended as a refreshment on a hot day, not to be a filling main course! So it’s usually served as a starter or tapas recipe. There are a few similar Spanish soups, like salmorejo (creamier and made with bread) and ajoblanco (a white garlic version).

Lucky for us, Alex and I have been able to experience first hand a good, cold gazpacho in the Spanish heat! It was our first meal in country on a trip to Spain a few years ago, in a tiny restaurant in the center of a white-washed village. Dang, was it refreshing! Since then, we’ve been perfecting our perfect gazpacho recipe to recreate that special moment.

Spain travel | Frigiliana Spain
Here’s the Spanish village where we had the transcendental gazpacho

Ingredients in a classic gazpacho recipe

The ingredients in a classic Spanish gazpacho vary, like any traditional recipe. Everyone has their perfect way to make gazpacho! Here are the ingredients we selected to make this gazpacho similar to our perfect Spanish rendition:

  • Ripe tomatoes: only the best, ripe summer tomatoes will do
  • Cucumber
  • Red bell pepper
  • Shallot: this brings a more subtle flavor than onion, which can be spicy
  • Garlic
  • Olive oil
  • Sherry vinegar: traditionally used in Spanish recipes and brings in that authentic flavor
  • Smoked paprika: the secret ingredient! See below.
  • Salt
Gazpacho recipe

What makes this gazpacho recipe great

There are good gazpacho recipes, and there are great ones. We hope you’ll find this one to be in the latter category! We’ve studied the Spanish tradition and tried to stick as close to authentic as possible. Here are a few notes on what makes this recipe great:

  • Sherry vinegar and smoked paprika bring authentic flavor. Smoked paprika (aka pimentón) is a traditional Spanish ingredient and adds just the right hint of complexity here. Sherry vinegar is another Spanish ingredient, and it’s astringent flavor lends just the right flair. It’s worth finding for this recipe.
  • It nixes the bread. Some Spanish gazpacho recipes use soaked bread for creaminess, but it can dilute the flavor. Plus, we took cues from our favorite Spanish Chef (José Andrés) who doesn’t use it in his. Try a Salmorejo recipe for a bread-thickened soup.
  • It’s pureed, but not strained. Some chefs strain their gazpacho, but we like ours pureed, right from the blender. But we think a good gazpacho should be blended, not chunky! Chunky gazpacho seems to be more of an American creation, not Spanish.

Chill until cold, about 2 hours (or up to 3 days)

Gazpacho is very simple to make: simply throw the ingredients in a blender, and blend until pureed! The hardest part is waiting for it to chill. Here are a few notes:

  • Chilling makes it cold, and helps the flavors meld. Don’t be tempted to throw it in the freezer to speed things up. The timing helps the flavors to mesh while they also cool.
  • Refrigerate up to 3 days. Personally we like it within 1 day of making. But you can also make in advance and refrigerate until serving.
Gazpacho

How to garnish gazpacho

A great gazpacho is also all about the garnish! It works in either bowls or small cups or glasses. It’s most often served with chopped veggies and a crusty piece of bread. Here’s what to use for a garnish for gazpacho:

  • Chopped tomatoes, cucumbers or shallot
  • Fresh herbs like oregano, chives or basil
  • Crusty bread like crostini or grilled bread
  • Olive oil drizzle

More Spanish recipes

Love Spanish recipes? After studying in Spain years ago, I fell head over heels with this special cuisine. Here are a few more of the Spanish recipes we love to make at home:

This gazpacho recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Gazpacho

Gazpacho

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 small servings (about 4 cups)
  • Diet: Vegan
Print Recipe

Ingredients

  • 2 pounds ripe quality tomatoes, cored and roughly chopped (about 3 large)
  • 1/2 medium cucumber, peeled and roughly chopped
  • 1/2 red bell pepper, roughly chopped
  • 1 tablespoon minced shallot
  • 1 small garlic clove, peeled
  • ¼ cup olive oil
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • ¾ teaspoon kosher salt
  • ¼ teaspoon smoked paprika (pimenton)

Instructions

  1. Place all ingredients in a blender, and blend until smooth. Taste and adjust salt as needed.
  2. Refrigerate until cold, about 2 hours, or up to 3 days before serving.
  3. Serve topped with additional chopped veggies, a drizzle of olive oil, and toasted bread. 
  • Category: Soup
  • Method: Blended
  • Cuisine: Spanish

Keywords: Gazpacho, gazpacho recipe

A Couple Cooks - Recipes worth repeating.

Strawberry Watermelon Smoothie

This strawberry watermelon smoothie is full of juicy flavor! This 3 ingredient recipe is a deliciously healthy treat. Here’s a…

A Couple Cooks – Recipes worth repeating.

This strawberry watermelon smoothie is full of juicy flavor! This 3 ingredient recipe is a deliciously healthy treat.

Strawberry watermelon smoothie

Here’s a smoothie recipe that’s so simple and so utterly delicious, it’s jumped to the top of our favorites. Try this Strawberry Watermelon Smoothie! It’s sweet and delicious, with just the right juicy flavor with no added sweetener. It’s a great snack or even works as a healthy dessert after a summer meal: it’s just that good! Our 4 year old could not stop sipping it, and neither could we.

3 ingredients for a strawberry watermelon smoothie

This strawberry watermelon smoothie has the least ingredients of any of our smoothie recipes. But it’s one of the top in terms of flavor! There’s something about the melon and berry combination that’s pure summer. This one has a bit of nostalgia for me: I created it based on my favorite smoothie at the mall growing up in the 1990’s (ha!). It’s actually much better than the inspiration. Here’s what you’ll need:

  • Frozen strawberries: These bring in sweetness and an icy texture
  • Watermelon: Make sure it’s perfectly ripe, in season melon
  • Banana: A room temperature banana combines to make the perfect creamy texture and accentuates the sweetness

Simply throw them in the blender and puree it up. It makes the perfect sweet tart, fruity flavor!

Strawberry Watermelon Smoothie

Find a ripe watermelon!

The most important advice for this smoothie? Make sure your watermelon is ripe! It’s not worth making this smoothie with out of season watermelon, which can be tart and tasteless. Here are a few tips for shopping:

  • Shop in watermelon season. If it’s out of season, it’s much more likely to be unripe.
  • Look for a yellow field spot. Most watermelons should have a patch on the bottom, which is where they were resting on the ground before being picked. If the patch is yellow, the watermelon is ripe (if it’s white, it’s unripe).

Ways to add protein to a strawberry watermelon smoothie

One thing to note about this strawberry watermelon smoothie: it’s just fruit, so it doesn’t have protein. That means it’s best served as a treat or a way to drink your vitamins, not as a meal replacement. But if you’d like to add protein, you can feel free! Protein makes it filling and more suitable for drinking as a snack or breakfast. Here are a few protein adders:

  • Chia seeds. Add plant-based protein and fiber with chia seeds! 2 tablespoons chia seeds adds 4 grams protein and 11 grams fiber (see this Chia Seed Smoothie).
  • Protein powder: Use a high quality vanilla protein powder (some notes on buying a good brand are in this energy balls post).
  • Almond butter or cashew butter. 1 tablespoon nut butter adds 4 grams protein. This does compete with the flavor a bit, and dulls the color of this smoothie. But it works!
Strawberry Watermelon Smoothie

Flavor variations

Want to mix up this strawberry watermelon smoothie to have different flavor variations? Here are a few things to vary, change or add:

  • Mint or basil: Add a handful of mint or basil leaves for an herby variation
  • Blueberry: use 2 cups frozen blueberries
  • Raspberry: use 1 cup frozen raspberries and 1 cup strawberries
  • Strawberry blueberry: use 1 cup frozen blueberries and 1 cup strawberries
  • Mango: use 2 cups frozen mango
  • Pineapple: Use 2 cups frozen pineapple

More fruit smoothie recipes

Strawberry is the number 1 fruit to add in fruit smoothie recipes! Here are a few more variations on the theme:

This strawberry watermelon smoothie recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Strawberry watermelon smoothie

Strawberry Watermelon Smoothie (3 Ingredients!)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 3 small or 2 medium smoothies
  • Diet: Vegan
Print Recipe

Description

This strawberry watermelon smoothie is full of juicy flavor! This 3 ingredient recipe is a deliciously healthy treat.

Ingredients

  • 3 cups frozen strawberries
  • 3 cups cubed watermelon
  • 1 banana (room temperature)

Instructions

  1. Place all ingredients in a blender and blend until smooth and creamy. Serve immediately.
  • Category: Smoothie
  • Method: Blended
  • Cuisine: Healthy

Keywords: Strawberry watermelon smoothie

A Couple Cooks - Recipes worth repeating.

How to Grill Corn in the Husk

Grilling corn in husks is a unique method that’s absolutely worth trying! It’s easy and results in deliciously moist, sweet…

A Couple Cooks – Recipes worth repeating.

Grilling corn in husks is a unique method that’s absolutely worth trying! It’s easy and results in deliciously moist, sweet flavor.

How to grill corn in the husk

What’s better than sinking your teeth into the buttery pop of flavor that is summer sweet corn? There are so many ways to cook this summer treat, from boiled to grilled to even oven roasted. But here’s a new method that’s won us over: grilling corn in the husk! It requires a bit of know how, but it results in a fantastic flavor: beautifully moist and sweet, with a nutty nuance from roasting in the husk.

Grilling corn in husk: pros and cons!

The standard method for grilling corn? Shuck it and place it right onto the grill grates, so it gets beautifully charred. Another popular method is grilling corn in foil, which comes out extremely moist but no smoky grill flavor. Grilling corn in the husk is like a combination of the two methods!

  • Grilling corn in the husk results in moist, juicy corn (like the foil method) with a hint of charred nuttiness (like the grill grates method).
  • Some tradeoffs? Prep takes some time: you’ll have to remove the silk from each cob, and soak them for at least 20 minutes. It also takes slightly longer to grill than the grates method, and the cooking is slightly more uneven.

Is it worth it? After tasting it, we think so! We still like our perfect grilled corn method for ease of use, but this one is definitely up there flavor-wise. Plus, the husks come out fantastically blackened which looks visually impressive.

Grilled corn on the cob in husk

How to grill corn in the husk: basic steps

Ready to try this method? Grilling corn in the husk requires a bit of prep work, but it’s well worth it. Here are the two steps you’ll need to do that you might not think of before starting:

  • You’ll need to remove the silk. Yes, it’s a little fussy! Remove the silk of the corn, then pull the husks back up. This makes eating it easier once it comes off the grill.
  • Soak the cobs for 20 minutes. The husks are going to get very blackened on the grill grates. So to prevent them from catching fire, you’ll need to soak them first!
  • Preheat the grill to medium high: that’s 375 to 450 degrees.
  • Grill for 20 to 22 minutes. Turn them to get even blackening on the outside of the husk.

Again, the prep work is worth it! Grilling corn in the husk gives it a roasty, charred flavor but keeps it moist instead of drying out (like in our Perfect Grilled Corn method).

How to grill corn in the husk

Make it a meal!

Once you’ve got your lovely charred corn in the husk, it’s totally showy! It’s perfect for a grilled summer meal, cooked up with your favorite proteins, grilled sides, or a summer salad. Here are a few of our favorite ways to make a summer-time dinner:

Grilling Corn in Husk

More ways to cook corn on the cob

How to cook corn on the cob? Let us count the ways! As we noted above, there are pros and cons to each method. Here’s a breakdown:

This grilled corn in husk recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
How to grill corn in the husk

How to Grill Corn in the Husk

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8
  • Diet: Vegan
Print Recipe

Ingredients

  • 8 ears corn
  • Butter and salt, for serving

Instructions

  1. Remove the silk: Remove any loose husks from the corn cobs. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. Remove the silk, then pull the husks back up over the corn (it can be a bit messy, so it doesn’t have to be perfect!).
  2. Soak 20 minutes: Soak the corn cobs in cool water for at least 20 minutes to prevent scorching.
  3. Preheat: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). 
  4. Grill the corn: Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. Cook 20 to 22 minutes total, until the corn is cooked through (the outside husk will be charred). To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow and cooked through all the way to the bottom of the cob. (You can air on the side of over-cooking it, since you may find the cooking is fairly uneven in the husk.) Serve immediately with butter and salt.
  • Category: Side dish
  • Method: Grilled
  • Cuisine: American

Keywords: Grilling corn in husk, grilled corn on the cob in husk, how to grill corn in the husk

A Couple Cooks - Recipes worth repeating.

Pan Con Tomate

Pan con tomate (“bread with tomato”) is an easy Spanish tapas recipe! It’s quite possibly the best way to use…

A Couple Cooks – Recipes worth repeating.

Pan con tomate (“bread with tomato”) is an easy Spanish tapas recipe! It’s quite possibly the best way to use a ripe tomato…period.

Pan Con Tomate

Got a ripe summer tomato? Here’s quite possibly one of the best ways to use it…in the world. Try Pan Con Tomate, a Spanish tapas recipe with only a few ingredients but immeasurably massive flavor. Take one bite and it’s like ingesting the pure soul of a tomato: all its memories of growing plump in the summer sun. This transcendental summer tomato recipe will make you a quick convert.

What is pan con tomate?

Pan con tomate translates to “bread with tomato,” a Spanish dish that consists of toasted bread topped with tomato pulp, garlic and olive oil. It’s served throughout Spain as tapas or a snack, and it’s especially common in Catalan cuisine where it’s called Pa amb tomàquet.

I fell in love with pan con tomate when I lived in Madrid in university, then again when Alex and I visited Spain recently. Many tapas-style restaurants have popped up in the US since then that have imported the concept. It’s important to honor the heritage of this incredible dish: Spanish cuisine, which has also brought us iconic dishes like paella, sangria, gazpacho, and more.

Pan con tomate

Ingredients for pan con tomate

Pan con tomate is one summer’s best concepts: this Spanish recipe uses just 5 ingredients with no real cooking involved! It’s best for when you’ve got a big, juicy summer tomato. One bite, and you’ll be happy dancing with the explosive flavors! Here’s what you’ll need:

  • Ripe tomatoes
  • Bread
  • Olive oil
  • Garlic
  • Salt

Grill or broil the bread

The bread for pan con tomate can be grilled or toasted in the broiler. Either way, spread the bread slices with a bit of olive oil and salt before cooking it. Here are the pros and cons to each method:

  • Grilled bread: Grilled bread is very traditional and adds a charred flavor. This is best flavor-wise, but it does take time to preheat the grill.
  • Broiled bread: Broiled bread doesn’t have a charred flavor, but it’s quick and easy in the broiler! Broiling gets it nice and crispy, with dark edges.
Pan con tomate

Grate the tomatoes

How to get that beautiful tomato essence in pan con tomate? You’ll grate the tomatoes. Yes, grab a box grater and use the large holes to grate the tomato into a bowl. You’ll feel like you’re destroying it! But take one taste of the pulp, and it will make your tastebuds sing! Season it with a few pinches of kosher salt.

Rub the bread with garlic

The other key to pan con tomate is seasoning the bread with garlic. Unlike a bruschetta where you mince the garlic, with this Spanish tapas recipe you’ll rub the garlic right onto the toast.

  • Peel the garlic and slice it in half.
  • Take the cut side and rub it right onto the bread. You won’t see anything on the bread, and it will feel like you haven’t done anything. But one taste and you’ll see that it’s infused with the intoxicating aroma of fresh garlic!
Pan con tomate

Make pan con tomate right before serving

Take one bite of pan con tomate, and it’s absolute magic: the crunch of the bread, the juicy tomato pulp, and the golden rich drizzle of olive oil. In fact, you’ll want to eat it every day. But here’s the thing: the tomatoes do make the bread soggy over time. So it’s best to eat this treat right away!

If you’re serving this as a tapas appetizer at a party, try to avoid letting it sit out on a table for hours. Pass it around or have people enjoy it right as it comes out of the kitchen. If you want to make it in advance, here’s what to do:

  • Grate the tomatoes and refrigerate the pulp. Bring it to room temperature before serving.
  • Toast the bread and assemble right before serving. You’ll want to keep that bread deliciously crunchy!

More Spanish recipes

If you’ve followed us for a while, you’ll know we love studying traditional Spanish recipes. Here are a few of our favorites to make at home:

This pan con tomato recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

Print

Pan Con Tomate

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

Pan con tomate (“bread with tomato”) is an easy Spanish tapas recipe! It’s quite possibly the best way to use a ripe tomato…period.

Ingredients

  • 1/2 rustic baguette (8 slices)
  • 2 large ripe tomatoes (1 pound)
  • 2 large garlic cloves, peeled and cut in half
  • Olive oil
  • Kosher salt

Instructions

  1. Grill or broil the bread: Cut bread into 1/2-inch slices cut on the bias. Place the slices on a baking sheet. Drizzle olive oil onto each slice, followed by a sprinkle of kosher salt. Grill the bread or broil it on high until the bread until toasted and crispy, about 2 to 3 minutes per side. (As a quicker method, you can use a toaster.)
  2. Grate the tomato: Meanwhile, use the large holes of a box grater to grate the tomatoes into a bowl, discarding the skins (you will get about 1 cup pup). Season the grated tomatoes with ¼ teaspoon kosher salt, or more to taste.
  3. Serve: When the bread is done, rub each piece of bread with the cut side of the garlic (this will infuse a large amount of garlic flavor into the toast). Spoon the tomato pulp onto each slice. Top with a drizzle of olive oil and serve immediately. The bread becomes soggy after a few minutes, so top with the tomatoes directly before serving.
  • Category: Appetizer
  • Method: Grilled
  • Cuisine: Spanish

Keywords: Pan con tomate

A Couple Cooks - Recipes worth repeating.

Peach Mojito

The peach mojito is fresh and sweet: the ideal summer drink! Grab a few ripe peaches and a handful of…

A Couple Cooks – Recipes worth repeating.

The peach mojito is fresh and sweet: the ideal summer drink! Grab a few ripe peaches and a handful of mint for this impressive cocktail.

Peach mojito

Here’s a cocktail recipe that’s summer in a tall, ice-cube-clinking glass…the Peach Mojito! Imagine: the juicy flavor of that ripe summer fruit, paired with hints of fresh mint, zingy lime, and white rum. It’s light, refreshing and altogether irresistible. We’ve tried over 300 homemade cocktails, but the Mojito is remains one of our favorite drinks of all time. It’s ideal for fruity riffs like this one!

What’s in a peach mojito?

This peach mojito is a fruity spin on the Mojito, a classic cocktail invented in Havana, Cuba. Some say the origins of this drink go all the way back to the 1500’s with an early combination of lime, sugar, and rum. The modern version of got popular in the 1930’s, when writer Ernest Hemingway fell in love with the drink.

It’s now on the list of International Bartender Association’s IBA official cocktails, which means it has an official definition. For the peach variation, you’ll simply add fresh ripe peaches. Here’s what you’ll need:

Peach mojito

Skip this drink if you don’t have ripe peaches!

Give those peaches a squeeze. Does the fruit feel soft and have quite a bit of give? Then you’ve got the peaches you need for a peach mojito! Don’t even attempt this drink if you don’t have the ripest of summer fruit.

Don’t worry: you can still make peach drinks when peaches aren’t in season. The answer? Peach schnapps. Head over to our favorite Peach Schnapps drinks, like the Peach Daiquiri, Peach Martini, and more.

Also try our Peach Cocktails: the Peach Margarita, Bellini, and more!

Muddle the fruit right into the drink

Here’s how to add that lovely peach flavor to this drink: by muddling the fruit right into it! Muddling is gently mashing herbs or fruits to release their juices, which helps their flavors to incorporate into the drink. Here’s what to know about muddling:

  • Use a cocktail muddler. It’s the right tool for the job! Here’s a cocktail muddler, or you can use an unfinished wooden spoon (it’s a little more clunky, but works!).
  • Gently mash the mint! The key to muddling herbs is to be gentle and use a light touch. Don’t mash it with a lot of force.
  • Add the peaches and muddle again. You’ll want to get the fruit mashed down into a juice here.
Peach mojito

Make a peach mojito pitcher (for 8!)

Mixing up this peach mojito for a crowd? Instead of making one drink at a time, try our Mojito Pitcher! All you have to do is muddle up the peaches in advance. You’ll also make a mint syrup to infuse the entire drink with freshness. Here’s what to do:

  • Slice up 8 small peaches or 4 large. Then muddle them into a juice, just like for the single drink.
  • Make the Mojito Pitcher recipe, adding the muddled peaches to the pitcher with the mint syrup.
  • Add additional sliced peaches to the pitcher as a garnish. That’s it!

More mojito variations

Love the mighty Mojito? Because we’ve got lots more variations! Here are some of our top fruity and citrusy types of Mojitos:

Print
Peach mojito

Perfect Peach Mojito

★★★★★

5 from 2 reviews
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegan
Print Recipe

Description

The peach mojito is fresh and sweet: the ideal summer drink! Grab a few ripe peaches and a handful of mint for this impressive cocktail.

Ingredients

  • 6 mint leaves, plus additional for garnish
  • 1 small or 1/2 large ripe peach
  • 2 ounces* white rum
  • 1 ounce lime juice
  • 1 ounce simple syrup or maple syrup
  • 4 ounces soda water

Instructions

  1. Cut the peach into slices. In a cocktail shaker, muddle the mint leaves. Add the peach slices and muddle again until all the juices are released. Add the rum, lime juice and simple syrup and fill the cocktail shaker with ice. Shake until cold.
  2. Strain the drink into an ice-filled glass. Top off the glass with soda water. Garnish with additional mint leaves and sliced peaches.
  3. Pitcher variation: Muddle the slices from 8 small peaches or 4 large peaches. Then add to this Mojito Pitcher recipe, and garnish with additional sliced peaches.
  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails

Keywords: Peach mojito

A Couple Cooks - Recipes worth repeating.

Watermelon Sorbet

Try this 3 ingredient watermelon sorbet recipe, a refreshingly icy summer dessert! Each bite is an explosion of pure juicy…

A Couple Cooks – Recipes worth repeating.

Try this 3 ingredient watermelon sorbet recipe, a refreshingly icy summer dessert! Each bite is an explosion of pure juicy fruit flavor.

Watermelon sorbet

Are you a sorbet fan? Then you absolutely must try summer’s best dessert: Watermelon Sorbet! I’ll admit, we’re chocoholics over here. But this sorbet is definitely up there when it comes to summer treats! Each bite is an explosion of pure juicy fruit flavor, with a smooth, frosty texture. When we made it for our 4 year old, he said, “I could eat this every day.” Even better: it’s incredibly simple to blend up!

What you need for watermelon sorbet

Skip the store-bought stuff, because watermelon sorbet is so simple to make at home! All you need are 3 ingredients. In fact, it seems impossibly simple. Here are the ingredients you’ll need to assemble:

  • Ripe watermelon
  • Lime juice
  • Sugar

Why is the sugar needed? Well, when you freeze anything, it dulls the flavors. You’ll want to add just enough sugar so that the flavor pops when it’s frosty. We found this recipe sweetened it just enough to complement the fruit, but not so much that it’s intensely sweet.

Watermelon sorbet

Necessary equipment: an ice cream maker!

An ice cream maker is the best tool for the job with sorbet! While you can make no churn sorbets, the absolute best texture is with an actual ice cream maker. (Trust us!) It’s a great investment, as you’ll be able to make sorbets and ice creams all season long.

Here’s the 2 quart ice cream maker we use. It’s a great gift idea, too! Use it as a housewarming present or a fun surprise for ice cream lovers. We’ve had ours for years and it holds up well!

The churning process: eat right away, or freeze 1 hour

Once you blend up your watermelon, lime, and sugar, you’re ready to churn! It takes about 20 to 25 minutes for the watermelon sorbet mixture to freeze. Here are a few notes about the process:

  • Eat right away for a soft-serve style texture. Our favorite way to eat it is right out of the ice cream maker! If you’re making it for guests, churn it up while you’re finishing your meal.
  • Or, freeze for about 1 hour for a scoop-able texture. You can also pop it in the freezer and freeze 1 hour. Then it forms into scoops like you see in the photo.
Watermelon sorbet recipe

Make ahead & storage info for watermelon sorbet

Here’s the golden rule when it comes to watermelon sorbet: homemade sorbet is best the day it is made. Why? Freezing homemade sorbet overnight freezes it into a solid block. So it’s best to eat when it’s freshest! You can eat leftovers the next day if you like: we’ve found a few tricks!

  • Make it up to 2 hours in advance. It will start to freeze to the edges of the container, so give it a good stir before serving.
  • Leftovers save 1 day, but defrost 20 minutes. Blend if desired! Leave out the container on the counter until it defrosts a bit. To revive the texture, you can also give it a few pulses in a blender or food processor. This helps it to come closer to the texture after churning.

More great watermelon recipes

When it’s summer, we’re watermelon obsessed! There are so many great ways to serve this tasty melon outside of a summer dessert. Here are some favorites:

This watermelon sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Watermelon sorbet

Watermelon Sorbet (3 Ingredients)

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: Makes 1 quart (4 cups)
  • Diet: Vegan
Print Recipe

Description

Try this 3 ingredient watermelon sorbet recipe, a refreshingly icy summer dessert! Each bite is an explosion of pure juicy fruit flavor.

Ingredients

  • 6 cups cubed seedless watermelon
  • 6 tablespoons sugar
  • 3 tablespoons lime juice
  • 1 cup ice

Instructions

  1. Chop the watermelon. Place in a blender and blend until a smooth juice forms, then add ice and blend again.
  2. Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be icy and creamy at this point. If desired, place in a container and freeze for 1 hour for a harder texture that forms into scoops. You can freeze up to 2 hours day of (stir before serving). Freezing overnight makes a very icy texture. If you have leftovers the next day, allow them to sit at room temperature for about 20 minutes. To improve the texture, you can pulse in a blender or food processor if desired.
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Sorbet

Keywords: Watermelon sorbet

A Couple Cooks - Recipes worth repeating.

Easy Vegetarian Paella

This vegetarian paella recipe is full of delicious, hearty flavor! A vegan spin on the classic Spanish recipe, it pleases…

A Couple Cooks – Recipes worth repeating.

This vegetarian paella recipe is full of delicious, hearty flavor! A vegan spin on the classic Spanish recipe, it pleases everyone.

Vegetarian paella

Here’s a recipe that’s guaranteed to get ooo’s and ahh’s whenever you serve it: this classic Vegetarian Paella! Paella is a traditional Spanish dish that has loads of variations. Often it’s made with seafood, but we’ve tasted many delicious vegetable-based versions while traveling in Spain! The saffron-scented rice is loaded with a colorful assortment of vegetables, and it’s a true delight. We love serving it for dinner guests, but if you’re organized this one is easy enough to work for a weeknight. (It’s a vegan paella, too!)

Ingredients in this vegetarian paella recipe

Vegetarian paella is also called paella de verduras: a rice dish cooked in a shallow pan and loaded with vegetables. This recipe is based on loads of research from our recent trip to Spain. Alex and I wanted this recipe to reflect vegetables you might see in a Spanish paella, not just any old veggies! Here’s what you’ll need for an epic vegetarian paella:

  • Traditional paella pan: you can also use a large skillet (see below)
  • Bomba rice: you can also use Arborio rice
  • Tomato, onion and garlic to make a quick “sofrito”
  • Saffron and pimentón aka smoked paprika (see below)
  • Artichokes
  • Peas
  • Chickpeas
  • Roasted red peppers (jarred)
  • Lemon wedges: garnishing with lemon is the perfect bright finish
Vegetarian paella recipe

Use a large skillet or paella pan

There are some people who say it’s not paella if it’s not made in a paella pan! (Purists.) But not everyone has access to this special type of pan, or wants to store it. We highly recommend one if you plan to make paella regularly. Here’s what to know about finding one:

  1. A paella pan is a large round, shallow pan with handles used for cooking paella. The shallow shape lets rice cook consistently. This recipe is for a 15-inch paella pan that serves 4 people. If you’re looking for one, here’s a link to purchase a 4-person paella pan.
  2. Don’t have one? Use your largest skillet. The larger the better! You may need to adjust the cook time slightly if you are using a skillet. Keep an eye on it!

Note that paella pans are made of carbon steel and can rust. If you buy one, make sure to dry the pan completely after cleaning it. Rub it with a bit of vegetable oil to prevent rusting.

Vegetarian paella

Best rice: bomba or arborio

The best rice for this vegetarian and vegan paella recipe? Bomba rice! Bomba rice is a white short grain rice that’s used for making paella. It can be hard to find at some grocery stores, but it’s easy to order it online: Bomba rice.

Another option is Arborio rice! This is the type of short grain rice that’s used for risotto. Arborio rice can result in a gummier texture than bomba, but it still works. Bomba is most consistent, if you can find it!

Paella spices: saffron and pimentón

There are two classic spices in a Spanish paella that bring in the authentic flavor. You may have heard of saffron, but it’s the combination with smoked paprika that makes the best hearty flavor in this vegetarian paella. (Bonus: we use it in lots of vegan recipes to bring in a meaty flavor.)

  • Saffron brings an earthy flavor and a beautiful color to the dish. It’s expensive but worth the splurge. If you can’t find it or don’t want to splurge, a good substitute is ½ teaspoon turmeric.
  • Smoked paprika (aka pimentón): This bright red spice gives the dish more color and a smoky undertone. Use leftovers for more of our top smoked paprika recipes.
Vegetarian paella recipe

How to cook vegetarian paella: a few tips!

Once you’re ready to cook this vegetarian paella, it’s mostly set it and forget it. Mostly! Here are a few tips for the cooking process:

  • Don’t stir it! That’s right: no stirring allowed! The broth and spices boil through the rice, leaving everything perfectly cooked. Traditional paella gets a nice brown crust on the bottom of the rice. The Spanish call this socarrat. (Note that it’s a little harder to get it if you’re using a skillet.)
  • Keep an eye on it. You’ll want to make sure the heat isn’t so hot that the broth cooks too fast or it will burn on the bottom and the rice will be uncooked! Slow and steady. See the recipe below for more tips!
  • If you’re using a paella pan, rotate the pan over the burners. Our paella pan can fit over multiple burners, so we rotate it during cooking so it stays even.

Side dishes for vegetarian paella

Once you’re done cooking, bring it to the table and spritz with lemon wedges. Unveil your brilliantly vegetable-filled vegan paella and everyone will ooo and ahh (we promise!). It’s great for entertaining, but we sometimes make them for weeknights too. What to serve with it to make it a meal? Here are a few ideas:

Vegan paella

More types of paella

Want to make paella over an open fire? Or use the traditional seafood? Here are our top variations on paella recipes:

This vegetarian and vegan paella recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Vegetarian paella

Easy Vegetarian Paella

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 servings
  • Diet: Vegan
Print Recipe

Description

This vegetarian paella recipe is full of delicious, hearty flavor! A vegan spin on the classic Spanish recipe, it pleases everyone.

Ingredients

  • 1 medium yellow onion
  • 6 garlic cloves
  • 2 to 3 roma or plum tomatoes (1 ½ cups finely chopped)
  • ¼ cup olive oil
  • 15 ounce can chickpeas, drained and rinsed
  • 1 ½ teaspoons smoked paprika
  • ¼ teaspoon red pepper flakes (optional)
  • 1 large pinch saffron
  • 1 ¾ teaspoons kosher salt, divided
  • 3 cups vegetable stock
  • 1 ½ cups short grain Bomba rice or arborio rice
  • ½ cup frozen peas, rinsed under warm water
  • 12 ounces artichoke hearts, quartered (marinated if desired)
  • 1 to 2 jarred roasted red peppers, sliced into strips
  • Lemon wedges from ½ lemon
  • Chopped parsley, for garnish

Instructions

  1. Prep the vegetables: Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices. Slice the roasted red peppers into strips, and set aside.
  2. Measure out the ingredients: Measure out all the remaining ingredients before you start. The cooking process goes fast!
  3. Cook the paella: In your largest skillet or a 4-serving paella pan, heat olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the smoked paprika and red pepper flakes and ¼ teaspoon of the salt, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, chickpeas, saffron and the remaining 1 ½ teaspoon kosher salt. Stir, then immediately sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet). If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.
  4. Add the artichokes and peas (10 minutes into cook time): When the top of the rice is beginning to show through the liquid, about 10 minutes into the cook time, press the artichokes, peas, and red pepper strips lightly into the rice.
  5. Assess whether the paella is done: In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you’ll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice — you shouldn’t see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.
  6. Serve: When the paella is done, squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Spanish

Keywords: Vegetarian paella, vegetarian paella recipe, vegan paella

A Couple Cooks - Recipes worth repeating.

Watermelon Smash

The watermelon smash is a refreshing summer drink that pairs melon with lime, rum and vodka. Serve over crushed ice!…

A Couple Cooks – Recipes worth repeating.

The watermelon smash is a refreshing summer drink that pairs melon with lime, rum and vodka. Serve over crushed ice!

Watermelon smash

Here’s a watermelon drink idea that’s the definition of refreshing: the Watermelon Smash! This fruity spin on the classic Whiskey Smash is delicately sweet, the best combination of pure melon with fresh mint. Pairing vodka and rum adds intrigue in flavor (though you can opt for just vodka for simplicity). Serve with crushed ice, and it’s a stunning signature drink for sipping poolside or next to the grill.

What’s a watermelon smash?

The watermelon smash is a spin on the Whiskey Smash using watermelon, fresh mint, and vodka. The Whiskey Smash originated in the Victorian era as a cooling summer cocktail, and was first published in a bartender guide in 1887. That first smash had lemon, mint, whiskey, and sweetener, and served with crushed ice. Many variations have popped up over time, like the Berry Vodka Smash and the Gin Basil Smash.

The watermelon smash is another fruity spin: for this recipe we used both vodka and rum to bring extra nuance in flavor. Here’s what you’ll need:

  • Watermelon cubes (or watermelon juice)
  • Fresh mint
  • Vodka
  • White rum
  • Lime juice
  • Simple syrup
  • Crushed ice
Watermelon smash drink

How to make crushed ice!

The most characteristic part of a smash cocktail? The crushed ice! What’s the best way to crush ice? Luckily, we’ve tried a bunch of methods and found the best way. And no: you don’t have to whack at ice with a rolling pin! Here’s the best way to crush ice:

  • Place the ice in a blender.
  • Fill the blender about halfway with cold water. This is the important part! The water helps everything blend to a uniform size.
  • Pulse until it’s uniformly crushed! Then strain. Pick out any large chunks with your fingers, but this method should result in a great texture.

How to make a watermelon smash: 3 tips

Once you’ve got your crushed ice, let’s get started! Here are a few tips for making this drink (or skip right to the recipe below):

  • Use watermelon cubes or make the juice. If you’re planning to make more than one drink, make Watermelon Juice in a blender first.
  • Muddle the mint gently to release the oils. Here are all our tips on How to Muddle Mint, including equipment.
  • Use vodka and white rum for best flavor, or go just vodka. We love the flavor combination of both! But if you don’t have rum on hand, just vodka is good too.
Watermelon smash

More watermelon drinks

Watermelon is our favorite summer fruit for cocktails! Here are a few more of our top watermelon drink ideas:

Print
Watermelon smash

Watermelon Smash

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegan
Print Recipe

Description

The watermelon smash is a refreshing summer drink that pairs melon with lime, rum and vodka. Serve over crushed ice!

Ingredients

  • ½ cup chopped watermelon (or ¼ cup watermelon juice)
  • 4 large mint leaves, plus more for garnish
  • 1 ounce* vodka
  • 1 ounce white rum (or use all vodka)
  • 2 teaspoons lime juice
  • 2 teaspoons simple syrup
  • Crushed ice, for serving

Instructions

  1. Make the crushed ice.
  2. Add the mint to a cocktail shaker and muddle it gently. Add the watermelon cubes and use the muddler to release all of the juice. (If you’re using watermelon juice, simply muddle the mint first then add the juice in Step 2.)
  3. Add the vodka, rum, lime juice and simple syrup. Fill with ice and shake until cold.
  4. Fill a lowball glass with the crushed ice, then strain in the drink. Garnish with additional watermelon slices and mint.

Notes

*To convert to tablespoons, 1 ounce = 2 tablespoons

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails

Keywords: Watermelon smash

A Couple Cooks - Recipes worth repeating.