Yup, you guessed it, another watermelon recipe. I just couldn’t help myself, or at least I couldn’t pass up using another one of the delish melons Ry has been bringing home. I love having gazpacho in the summer, but it’s never something Ry is really interested in. So, to entice him to try it out I figured I might as well add some watermelon in there.
I’ve had watermelon gazpacho at a few different restaurants before, so not a novel idea, and each has had it’s own flavors and culinary influences. For this version I wanted to keep it fairly simple and stick with what I would consider a classic Spanish tomato gazpacho recipe. It has your typical tomato gazpacho ingredients, but I substituted a good portion of the tomato with watermelon, and didn’t add in any bell pepper. This version is super refreshing and just perfect for when that summer heat kicks in.
with radish & sourdough croutons
For the gazpacho
- 2 C Watermelon
- 1 medium tomato
- 1/2 seedless cucumber – peeled
- 1 sml shallot
- lime juice – about 1/2 a lime
- olive oil – 1 tbsp
For the garnish
- 2-3 slices sourdough bread
- Cilantro Stems – Finely Chopped
- Radish – Finely Sliced
- Olive Oil
Special Equipment: Blender
I would recommend making this slightly in advance since you want it to be thoroughly chilled before serving. And, if you wanted to go a step further, place the bowls you are planning on serving this in into the fridge to get chilled as well.
So, this is a super quick one. You want to roughly chop all your gazpacho ingredients and then chuck everything into a blender. Blend until just smooth. Try not to over blend, you don’t want to incorporate a ton of air into this, nor do you want it heating up. Once blended, be sure to test for seasoning. You want this to be a savory dish, so be sure to add enough salt and pepper and check that you have enough acid too. If you need more add an additional squeeze of lime.
Decant your gazpacho into a large bowl or jar and stash it in the fridge to get cold, cold, cold. Keep in mind that this soup, or liquidized salad, will split when you leave it to cool in the fridge. Not a big deal, just make sure to stir it up right before you serve.
While this gazpacho is great as is, I would absolutely recommend making the crouton garnish. Just dice up some sourdough bread and sauté in a pan with olive oil, salt and pepper till golden brown and crisp.
Once your croutons are done, and your gazpacho is chilled you are ready to plate it up. Top with a handful of croutons, a few paper thin slices of radish, some chopped cilantro stems and a generous drizzle of olive oil. That’s it. Eat up!