Watermelon Gazpacho
This image courtesy of Jennifer Martine
Serves4
CostModerate
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
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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.
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Chill for an hour before serving. Garnish with a spoonful of the onion and cucumber dice.
2009 Louisa Shafia
