Watermelon Gazpacho

Name: Watermelon Gazpacho
Ingredients: 6 cups coarsely chopped seeded watermelon; 5 ripe tomatoes , cored and quartered; 1 rounded tablespoon sweet smoked paprika; 1 clove garlic , smashed; 1/2 cup whole toasted almonds; 3 tablespoons balsamic vinegar; 1 teaspoon chipotle sauce; Salt; 1/4 sweet white or red onion , finely diced; 1 cucumber , seeded and diced

Chef

Louisa Shafia

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Cookbook

Lucid Food

Published by Ten Speed Press

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This image courtesy of Jennifer Martine

Serves4

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian

Equipmentblender

Mealdinner, lunch

Taste and Texturesavory, spiced, sweet

Type of Dishcold soup, soup

Ingredients

6 cups coarsely chopped seeded watermelon
5 ripe tomatoes, cored and quartered
1 rounded tablespoon sweet smoked paprika
1 clove garlic, smashed
1/2 cup whole toasted almonds
3 tablespoons balsamic vinegar
1 teaspoon chipotle sauce
Salt
1/4 sweet white or red onion, finely diced
1 cucumber, seeded and diced

Instructions

Blend 2 cups of the watermelon in a blender until liquid. Add the rest of the watermelon, the tomatoes, paprika, garlic, almonds, balsamic vinegar, and chipotle sauce and blend until smooth. Transfer the soup to a bowl and taste and season with salt.
Chill for an hour before serving. Garnish with a spoonful of the onion and cucumber dice.