Watermelon Gazpacho
Watermelons embody the bright, sweet taste of summer, and combined with some salt and spice in this cold gazpacho style soup you can enjoy them as a fun breakfast or lunch option or the start of an alfresco dinner. This recipe is refreshing, lightly sweet, and perfect with grilled fish, shellfish, or summer vegetables.
Ingredients
5 cups seedless watermelon, cubed
1 medium cucumber, peeled and diced
1 red bell pepper, diced
½ small red onion, roughly chopped
1 garlic clove, minced
2 tbsp sherry vinegar or red wine vinegar
2 tbsp extra-virgin olive oil
Juice of 1 lime
½ tsp kosher salt (or to taste))
¼ tsp black pepper
Pinch of cayenne or a few drops of hot sauce (to taste)
- Garnishes
Small watermelon dice
Diced cucumber
Microgreens or arugula
Fresh mint or basil chiffonade
Crumbled feta (optional)
Good olive oil for finishing
Method
- Save ½ cup each of diced watermelon and cucumber for garnish.
- Combine the remaining watermelon, cucumber, bell pepper, onion, garlic, vinegar, olive oil, lime juice, salt, pepper, and cayenne in a blender.
- Blend until very smooth.
- Taste and adjust seasoning with additional vinegar, lime, salt, or pepper.
- Chill for at least 2 hours.
- Serve cold in chilled bowls or glasses. Garnish with reserved watermelon, cucumber, herbs, feta, and a drizzle of olive oil
Notes
- For an elegant texture, strain through a fine-mesh sieve.