Light, refreshing and perfectly tangy. A midsummer night’s dream.
For the Gazpacho
- 4 medium tomatoes
- 1 thick slice of stale white bread, crusts removed
- 1 small/medium cucumber, peeled, seeded, and cubed
- 3 cups watermelon, cubed
- 1/4 very small yellow onion, peeled and halved
- 1 clove garlic (2 if smaller), peeled
- 2 tablespoons – 1/4 cup sherry vinegar, to taste*
- 1 tablespoon plus 2 teaspoons salt, more as needed
- 1/2 cup extra virgin olive oil
For the Garnish
- 1 cup watermelon, diced into small cubes
- 1 medium cucumber, diced into small cubes
- 1 serrano chile, minced (remove the seeds for less heat)
- 1/4 teaspoon salt
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 handful fresh basil leaves and flowers, torn
- Bring a large pot of water up to a boil. Score a large X on the back of each tomato, then carefully drop into the boiling water for about 20 seconds. Remove, then immediately transfer to a bowl of ice water. You want to stop the cooking process as quickly as possible, as the tomatoes should still be raw.**
- Once cooled, peel the skins, then slice in half crosswise and remove the seeds, reserving them in a bowl. Cut tomatoes into chunks, then add to a blender. Mix the bread cubes with the tomato juice/seeds, then allow them to soak while you prepare the other ingredients.
- Add cucumber, watermelon, onion, garlic, sherry vinegar, salt, and olive oil to the blender.
- Squeeze out excess liquid from the bread and add to the blender, then blend on high for several minutes until you reach a smooth, creamy texture.
- Taste for seasoning, and adjust as needed. Chill the gazpacho for a minimum of 30 minutes so that all the flavors can meld together, and it gets nice and cold.
- Make the garnish right before serving. Mix together watermelon, cucumber, serrano chile, salt, olive oil, and basil in a small bowl.
- Pour the chilled gazpacho into a bowl, then top with a spoonful of the garnish. Drizzle with more olive oil, and serve.
- *The amount of vinegar will ultimately depend on the acidity of your tomatoes, the brand of vinegar, and personal taste. Always start small, taste, and add more as needed.
- **I usually don’t go through the trouble of peeling tomatoes for many recipes, but I do for this one. I like the finished product to be super smooth, and the skins prevent that from happening. It’s really just a textural issue, so if you’re pressed for time and don’t care about tomato skin floaters, skip it.
Keywords: watermelon, gazpacho, spanish, cold soup, authentic, easy