Good For Hot Weather: Watermelon Gazpacho

Serious Eats lays down a recipe for the cooling soup. It takes 10 minutes to make.

Watermelon Gazpacho

serves 4

Ingredients

6 cups watermelon chunks, seeded
5 tomatoes, cored and quartered
1 tablespoon sweet smoked paprika
1 clove garlic, smashed
1/2 cup toasted almonds
2-3 tablespoons fresh lime juice
Chipotle adobo sauce from canned chipotles or cayenne to taste (optional)
Salt to taste
1/4 cup diced onion, soaked in water for 15 minutes
1 cucumber, seeded and diced

Preparation

1. In a blender, add 2 cups of the watermelon and purée until liquid.

2. Add the remaining watermelon, tomatoes, paprika, garlic, almonds, lime juice, and chipotle sauce (start with a teaspoon). Blend until very smooth, at least 2-3 minutes. Taste and season with salt and more vinegar, if necessary.

3. Transfer soup to the refrigerator (or freezer to save time) until chilled. Garnish with onion and cucumber.

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(photo by Blake Royer)

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