Watermelon Gazpacho

Watermelon Gazpacho

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the basil oil:

  • cups extra-virgin olive oil

  • cups packed basil leaves

  • For the gazpacho:

  • 3

    cups cubed day-old country bread, crust removed

  • 3

    medium garlic cloves, coarsely chopped

  • ¼

    cup coarsely chopped basil leaves

  • teaspoon cayenne pepper

  • ½

    teaspoon cumin seeds

  • ¼

    teaspoon kosher salt

  • cups coarsely chopped tomatoes (about 1½ pounds)

  • cups coarsely chopped watermelon (about 1½ pounds)

  • 2

    small Kirby cucumbers, peeled and coarsely chopped (about 2⅔ cups)

  • ¼

    cup coarsely chopped red onion

  • ¼

    cup extra-virgin olive oil

  • 2

    tablespoons sherry vinegar

  • For the garnish:

  • ¼

    teaspoon cayenne pepper

  • 1

    tablespoon kosher salt

  • ½

    cup minced watermelon

  • ½

    cup minced Kirby cucumber

Directions

Place bread in a bowl, add water to cover (about 1/2 cup), and let soak for 5 to 10 minutes. Drain bread and squeeze out excess liquid. Finely mince garlic, basil, cayenne, cumin, and salt to form a rough, sandy paste. Place tomatoes, watermelon, cucumber, onion, soaked bread, and garlic paste in a large bowl and toss to mix. Let stand for about 15 minutes. Working in 4 batches, place 1/4 of the vegetable mixture in a blender (or use a hand blender) and process until smooth, adding 1 tablespoon of the olive oil and 2 tablespoons water to each batch. Transfer puréed soup to a large nonreactive bowl and repeat the blending process with remaining vegetable mixture. Whisk in vinegar and adjust seasoning to taste. For the garnish: In a small bowl, mix cayenne pepper and salt until well combined. In a separate bowl, toss together watermelon and cucumber. To serve, top each bowl of gazpacho with 2 tablespoons of the watermelon and cucumber, sprinkle with cayenne salt, and drizzle with basil oil.


Nutrition

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