We all know gazpacho; the tomato-based raw vegetable soup is probably one of the most widely recognized and commonly spotted chilled soups on menus. Putting a little bit of a twist on the original, I made a super-summery gazpacho with watermelon. There is no cooking involved and minimal prep, but it feels elegant and tastes gourmet.
After blending a mixture of raw cucumber, red bell pepper, shallots and extra virgin olive oil in a food processor until almost smooth, I stirred in pureed and strained watermelon. Viola—soup! Inspired by the salty/sweet combination of watermelon and feta salad, I added fresh mint, a bit of lime juice and red wine vinegar to season, and added a hefty spoonful of feta cheese for garnish. Watermelon and cucumber are a great compliment to one another (and p.s. they taste way better than they smell as body splash).
For some, cold soup can be kind of weird. We’ve all been conditioned to think that soup is supposed to be hot, so when a spoonful of chilly puree hits our lips our first reaction is to want to send it back. If you’ve never tried it before or have been turned off by cold soup in the past, I think this watermelon gazpacho may be a game changer. Its bright pink color and smooth, tangy flavor is similar to salsa.You'll love how easy it is, and you don't even have to turn on the stove a little bit. It’s perfect for those days when it’s just too hot to chew.
Yield: 4 servings- 1 cucumber, peeled & seeded, roughly chopped, plus ¼ cup small dice for garnish
- 1 red bell pepper, seeded & roughly chopped, plus ¼ cup small dice for garnish
- ½ shallot, roughly chopped
- 2 tablespoons extra virgin olive oil
- About 10 mint leaves, torn
- 2 cups seedless watermelon, pureed & strained, plus ¼ cup small dice for garnish
- Juice of 1 lime
- 3 tablespoons red wine vinegar
- Salt and pepper to taste
- Crumbled feta cheese for garnish
1) Add the cucumber, bell pepper, shallot and olive oil to a food processor; pulse until almost smooth. Add the mint leaves; pulse until finely chopped.
2) In a large bowl, mix the pureed vegetable mixture with the strained watermelon puree/juice. Stir in the lime and vinegar. Season with salt and pepper to taste.
3) Ladle the soup into bowls and garnish with small dice cucumber, red bell pepper, and watermelon. Sprinkle the feta cheese on top.
Check out my watermelon gazpacho, featured on Yummly's list of 10 Juicy & Refreshing Watermelon Recipes!