Description
Cool and refreshing, this vibrant gazpacho is perfect for a hot day. Sweet watermelon meets a subtle chili kick.
Ingredients
Units
Scale
- 1 1/2 lbs (680 g) ripe tomatoes
- 4 cups (946 ml) seedless watermelon
- 2 cloves garlic, minced
- 1/2 large cucumber
- 1 slice day-old white bread
- 1/4 cup (59 ml) extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp freshly squeezed lime juice
- 1/2 tsp red pepper flakes
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup (59 ml) lightly toasted shelled pistachios
- Extra small cubes of watermelon for garnish
- Fresh basil leaves for garnish
- Drizzle of extra-virgin olive oil for finishing
Instructions
- Prepare the Vegetables:
- Peel the tomatoes by scoring an “X” on the bottom, blanching in boiling water for about 30 seconds, then transferring to ice water. Roughly chop the peeled tomatoes, cucumber, and watermelon. Set aside some watermelon for garnish.
- Soak the Bread:
- Remove the crust from a slice of day-old white bread and soak it briefly in water. Squeeze out excess water.
- Blend the Gazpacho:
- In a high-powered blender, combine the chopped tomatoes, watermelon, cucumber, garlic, soaked bread, olive oil, red wine vinegar, lime juice, red pepper flakes, salt, and pepper. Blend on low speed, gradually increasing to high, for 1-2 minutes until smooth. Adjust seasoning as needed.
- Chill the Soup:
- Transfer the gazpacho to a bowl, cover, and refrigerate for at least 1-2 hours until chilled.
- Serve the Gazpacho:
- Stir the soup, divide it among bowls, and garnish with watermelon, olive oil, basil, and pistachios.
Notes
- For a smoother gazpacho, strain the blended soup through a fine-mesh sieve before chilling.
- If you don’t have day-old bread, use a slice of fresh bread and let it soak slightly longer to remove excess moisture.
- To enhance the sweetness, use a very ripe watermelon; adjust the red pepper flakes according to your spice preference.
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Category: Main Course
- Method: No-Cook
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 200
- Sugar: 15
- Sodium: 150
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 4
- Protein: 3
- Cholesterol: 0mg