There is nothing I like better at the height of tomato season than classic Spanish gazpacho. Through the years, my classic gazpacho has evolved, replacing some of the fresh tomatoes with roasted ones and adding in a little roasted poblano chile. Then, one of our Xoco cooks took that traditional gazpacho recipe in a different direction and–I have to say–it’s my current favorite. The natural fruitiness of ripe tomatoes blends so beautifully with late-summer watermelon.
Watermelon gazpacho is delicious garnished with cubed watermelon, cucumber, and cherry tomatoes plus a few torn mint leaves.
INGREDIENTS
- 1/4 (a couple 1/4 inch rounds) medium red onion
- 1 red jalapeño or Fresno chile, stem removed
- 3 cloves unpeeled garlic
- 4 heaping cups ripe watermelon flesh, (seeds removed if there are any) cut into 1-inch cubes
- 2 medium (8 ounces each) ripe tomatoes, cored and roughly chopped
- 1/2 red bell pepper, stemmed, seeded and roughly chopped
- 2/3 (3 ounces) telera roll --OR-- 2 to 3 slices high-quality white bread, toasted
- 1/4 cup champagne vinegar
- 1/3 cup olive oil
- Salt
INSTRUCTIONS
In a small skillet over medium heat, roast the unpeeled red onion, red jalapeño and garlic until softened and browned in spots, about 10 minutes. Once cooled, peel the garlic.
In a blender jar, combine the watermelon, tomatoes, bell pepper, bread and vinegar. Scoop in the cooled, roasted vegetables.
Blend on high until smooth. With the blender on low speed, drizzle the olive oil slowly in a thin stream to emulsify it. Taste and season with salt, about 2 teaspoons.
