Watermelon Gazpacho

Watermelon Gazpacho

from foodandwine.com
Lunch

This refreshing version of classic gazpacho blends sweet watermelon with tomatoes, cucumbers, and a hint of spice for a chilled summer soup that's light, vibrant, and full of flavor.

Ingredients

  • 1 smallseedless watermelon (about 4 pounds), rind removed
  • 3english cucumbers (about 2 pounds), peeled and seeded
  • 2 cupschopped tomatoes (about 4 tomatoes)
  • ¼ cupsherry vinegar
  • 1 ½ teaspoonskosher salt, plus more to taste
  • ¼ teaspoonblack pepper, plus more to taste
  • 3 tablespoonsextra-virgin olive oil, divided
  • 6scallions, thinly sliced (about 2/3 cup)
  • ½ cupchopped fresh cilantro
  • ¼ cupfresh lime juice (about 2 limes)
  • 2 smalljalapeño chiles, seeded and minced (about 2 tablespoons)

Directions

  1. 1

    Cut watermelon into 1/2-inch cubes to yield 2 cups; set aside in a medium bowl. Coarsely chop remaining watermelon; place 3 cups in a blender. (Reserve any remaining watermelon for another use.)

  2. 2

    Coarsely chop 1 1/2 cucumbers; place in blender with watermelon. Cut remaining 1 1/2 cucumbers into 1/2-inch cubes; add to bowl with watermelon cubes.

  3. 3

    Add tomatoes to blender with chopped watermelon and cucumber; process until smooth, about 1 minute. Transfer to a large bowl. Stir in vinegar, salt, black pepper, and 1 tablespoon oil until well combined. Stir in cubed watermelon and cucumbers. Cover and refrigerate soup until well chilled, about 1 hour.

  4. 4

    Stir scallions, cilantro, lime juice, and jalapeños together in a small bowl; season with salt and pepper to taste.

  5. 5

    Season chilled soup to taste with salt. Ladle soup into bowls; drizzle evenly with remaining 2 tablespoons olive oil, and top with scallion relish.