I made this soup on Sunday from a huge watermelon that we then chilled in the freezer until ready to serve so it had almost crystalized with ice bits. I have seen a lot of recipes for gazpacho, as it seems everyone has a version that they love.
I love a traditional tomato gazpacho…probably because I love all things tomato, but this added a sweet, fruity element to the soup, with maintaining the savory aspects of the soup. If you opt not to add the vinegar it won’t have quite the acidic pop or as much of a savory element, making it a bit sweeter. Either way is great.
1 large seedless watermelon, rind removed and cut into cubes
1 large tomato – cut into chunks
1/2 red onion – cut into chunks
1/2 English cucumber – cut into chunks
1/2 cup orange juice
zest of 2 limes and 1/2 cup freshly squeezed lime juice
lest of 1 lemon and 2 tablespoons lemon juice
1/3 cup white wine vinegar
1/3 cup grapeseed oil
1 jalapeno pepper, seeded and cut into a few pieces
2 tablespoons fresh basil – chopped
3 tablespoons fresh mint – chopped
2 tablespoons fresh parsley – chopped
salt and pepper
Optional – add 1/2 cup silver tequila – we did this at the end of the night with our leftover (since we had kids at our party), WOW, it took the flavor up a bit notch and made the left over so yummy!
This is so easy to make it….in batches begin blending everything together adding a few chunks of watermelon with some juice, vinegar, salt and pepper, onion, cucumber, etc. to make sure all the flavors meld and you are not over seasoning. I left it a bit chunky so it wasn’t completely smooth, puree to the consistency you like. Pour in a large pitcher and place in the freezer for at least an hour. You want to be able to pour it, so don’t freeze it, but get it really cold. When ready to serve taste again to make sure the seasoning is perfect and adjust if needed. We served this with several other dishes so we poured in mini martini glasses, but it can be served in any kind of soup bowl you like. Garnish with a bit of fresh herbs.