Serves 4 to 6
Author note: Make this rustic soup when summer produce is full of flavor. Off season watermelon and tomatoes will yield a flat flavored gazpacho. Sherry vinegar can also be used as a vinegar in this recipe. To add heat, add jalapenos, seeded or unseeded, depending on the desired level of heat. If you would like to add more earthiness to the gazpacho, add 1 red bell pepper to the pureed mixture. Considered fresh corn and scallions as additional toppings.
Ingredients
4 to 5 medium tomatoes, cored
1/4 cup chopped red onion
3 1/2 cups cut seedless watermelon
1 English cucumber, peeled
1 tsp red wine vinegar
1/4 tsp Kosher salt
black pepper, to taste
1 tablespoon extra-virgin olive oil
fresh basil, to top
Instructions
Place the tomatoes and onion into a food processor. Blitz.
Dice 3/4 cup watermelon and ¾ cup cucumber. Place into a large bowl, set aside.
Rough chop the remaining watermelon and cucumber into chunks. Place into the food processor. Add the vinegar and salt to the food processor. Blitz until the mixture is smooth. While the processor is still blitzing, slowly pour the olive oil into the mixture. Continue to blitz until the gazpacho is emulsified.
Pour the gazpacho into the large bowl, which is holding the diced watermelon and cucumber. Add the pepper, stir to combine and taste. Place into the fridge to marinate and chill for at least 2 hours.
Serve cold, topped with fresh basil.
