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Watermelon Gazpacho

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Ingredients

  • For the basil oil:
  • 1 1/2 cups extra-virgin olive oil
  • 1 1/2 cups packed basil leaves
  • For the gazpacho:
  • 3 cups cubed day-old country bread, crust removed
  • 3 medium garlic cloves, coarsely chopped
  • 1/4 cup coarsely chopped basil leaves
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon kosher salt
  • 3 1/2 cups coarsely chopped tomatoes (about 1 1/2 pounds)
  • 4 1/2 cups coarsely chopped watermelon (about 1 1/2 pounds)
  • 2 small Kirby cucumbers, peeled and coarsely chopped (about 2 2/3 cups)
  • 1/4 cup coarsely chopped red onion
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • For the garnish:
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon kosher salt
  • 1/2 cup minced watermelon
  • 1/2 cup minced Kirby cucumber

Details

Preparation

Step 1

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.

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