This is a phenomenal take on the traditional chilled soup. Just look at it. Gorgeous. You get the sweetness of the watermelon, there’s a little bright note from the white vinegar and a touch of heat from the red pepper flakes. What more could you want? Seconds, maybe?
We have all of these pretty plates and bowls, but if you’re crafty and industrious enough to make bowls out of watermelon rinds, we might want to be your best friends. Send pictures.
Adapted from: Tyler Florence
Watermelon Gazpacho
Ingredients
- 1 5 lb. watermelon, peeled and sliced into 1-inch thick rings
- 2 medium tomatoes (about 1 pound)
- 1 medium cucumber (12 oz.)
- ¼ cup white wine vinegar
- ¼ cup olive oil
- ½ tsp. salt
- ½ tsp/ ground black pepper
- dash red pepper flake
- ½ cup crumbled feta, for garnish
- a few handfuls of mint, thinly sliced, for garnish
Instructions
- Preheat grill to medium heat. Grill watermelon until grill marks begin to form, 3-4 per side.
- Cut two slices of watermelon into ½ inch dice and reserve.
- Place remaining watermelon, tomatoes, cucumber, and vinegar in blender and puree until smooth. With blender running, stream in olive oil. Strain through fine-mesh strainer and season with salt and peppers. Refrigerate until thoroughly chilled, at least 2 hours.
- To serve, place about ¼ cup watermelon and a few pinches of mint and feta in four bowls. Ladle gazpacho into bowls.
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