Nuevo Latino Watermelon Gazpacho
This recipe creates a refreshing Nuevo Latino Watermelon Gazpacho. Diced watermelon, almond meal, garlic, bread, vinegar, and lime juice are blended to a smooth consistency, then seasoned and chilled. It's a vibrant, chilled soup perfect for a light meal, garnished with cilantro and lime.
Equipment
- 1 High-Speed Blender Essential for a smooth, emulsified texture
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring Cups and Spoons
- 1 Large Pitcher or Airtight Container For chilling and serving
Ingredients
Main
- 8 cups diced seeded watermelon (from half a large melon)
- 1/2 cup almond meal*
- 4 cloves garlic minced
- 4 slices firm white bread torn into chunks
- 3 tablespoons red wine vinegar
- 3 tablespoons fresh lime juice
- 1 tablespoon kosher or coarse sea salt
- Fresh ground black pepper to taste
- 1/2 cup extra-virgin olive oil
- 1/2 cup cilantro for garnish
- Lime wedges for garnish
Instructions
- Prepare the ingredients: Dice the watermelon into manageable chunks, mince the garlic, and tear the firm white bread into small pieces.
- In a high-speed blender, combine the diced watermelon, almond meal, minced garlic, torn bread chunks, red wine vinegar, fresh lime juice, kosher or sea salt, and a generous amount of freshly ground black pepper.
- Begin blending the mixture on low, gradually increasing the speed to high until a completely smooth and uniform consistency is achieved. Scrape down the sides of the blender as needed.
- With the blender still running on a low setting, slowly stream in the extra-virgin olive oil until fully incorporated and the gazpacho is emulsified and slightly creamy.
- Taste the gazpacho and adjust seasoning as necessary, adding more salt, pepper, or lime juice to balance the flavors.
- Pour the prepared gazpacho into a large pitcher or airtight container.
- Chill the gazpacho in the refrigerator for a minimum of 2-4 hours, or preferably overnight, to allow the flavors to meld and to ensure it is thoroughly cold.
- Before serving, give the gazpacho a quick stir to re-incorporate any settled ingredients.
- Serve the chilled gazpacho in bowls, garnished generously with fresh cilantro and a lime wedge on the side.
Notes
Achieving the perfect balance in this gazpacho relies on the quality of your watermelon; opt for a deeply red, sweet, and ripe melon for optimal flavor. Ensure all ingredients are thoroughly chilled before blending for a refreshing finish, and allow sufficient time for the flavors to meld in the refrigerator—at least 2-4 hours is ideal. For a silky-smooth texture characteristic of gazpacho, blend until completely emulsified, but avoid over-blending, which can incorporate too much air. The almond meal and bread are crucial for body and creaminess, so make sure they break down fully. Adjust seasoning before serving, as cold dishes often require more salt. Garnish generously with fresh cilantro and vibrant lime wedges to enhance both appeal and zest.