Watermelon Gazpacho
Ingredients
- 1 medium cucumber, peeled & seeded
- 1/2 red bell pepper, finely chopped
- 2 cups cored, roughly chopped tomatoes
- 2 cups roughly chopped watermelon
- 1/4 cup extra-virgin oil, plus more for drizzling
- 1 Tbsp sherry vinegar, plus 1 tsp for drizzling
- 1 or 2 finely chopped jalapeno
- 3 Tbsp finally chopped shallot
- Kosher salt & finely ground pepper
- sliced fresh basil, cilantro leaves and toasted bread for serving
Instructions
- Finely chop one-quarter of cucumber, set aside for serving. Coursely chop remaining cucumber and transfer to a blender. Add bell pepper, tomatoes, watermelon, oil, vinegar, jalapeño and shallot, season with a pinch of salt and a few grinds of black pepper. Blend to desired consistency. Season with salt, pepper and more vinegar or oil, if needed.
- Refrigerate at least 2 hours and up to overnight.
- Divide gazpacho among bowls. Top with herbs, a drizzle of oil, reserved cucumber and remaining 1 Tbsp shallots. Serve with bread alongside.
Notes
Recipe courtesy of Delish