A few years back, watermelon was all the rage. Chefs allover were using the fruit in many new and interesting ways, for example, it was even being grilled! But, when it’s all said and done, this recipe is still my favorite use of the quasi-melon. Enjoy this gazpacho with an off-dry Viognier or any white with floral and honey-type notes.
6 cups Watermelon
1 serrano pepper, minced
¼ cup cilantro, finely chopped
¼ cup basil, finely chopped
1 teaspoon sugar
Carefully cut your watermelon in half. I prefer my watermelon with seeds to those without because you can roast them. But this was all that Trader Joe's had. That's what I get for shopping there and not at my local co-op.
Cut the watermelon half into layers and then cube it.
Measure out six cups and purée it. Reserve the remaining cubes for garnish or just to snack on, because who doesn't love watermelon? Yum!
Slice the bottom off each tomato.
Making "C" cuts into the tomato. The key here is to cut off the flesh and to avoid the seed membrane.
Purée the tomatoes in the food processor.
Peel the cucumber and cut away the seeds with a knife, very carefully.
Purée the cucumber. Remember, food processors work best when the pieces are evenly cut.
In a large mixing bowl, add together the puréed tomatoes, cucumber and watermelon.
Put the tomato-cucumber-watermelon mixture through a sieve to remove the extra pulp. You, of course, do not have to do this. For me, a filtered gazpacho really accents the delicacy of watermelon.
Add the cilantro, basil, serrano pepper, sugar and lime. Salt to taste. Chill for at least 30 minutes.
To serve, place some of the remaining watermelon chunks in a shallow bowl and fill with gazpacho. You want the chunks to still be visible. Look how pretty it is! Almost too pretty to eat.
Oh, I said almost. Finish with some fresh mint leaves.
Share this recipe
Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.