Watermelon Gazpacho
This recipe presents a vibrant and refreshing no-cook watermelon gazpacho. It combines pureed tomatoes, fresh watermelon, and a hint of serrano chile with red wine vinegar, olive oil, and fresh herbs. Garnished with feta, dill, and extra watermelon, it's a perfect light and cooling dish for any occasion.
Equipment
- 1 Blender
- 1 Chef's knife
- 1 Cutting Board
- 4 Serving bowls Chilled for optimal serving
Ingredients
Main
- 1 large tomato pureed
- 1/2 serrano chile
- 2 cups cubed fresh watermelon
- 1 teaspoon red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced red onion
- 1/2 cucumber seeded and minced
- 2 tablespoons minced fresh dill plus more for garnish
- Kosher salt and freshly ground black pepper
- 1/4 cup crumbled feta cheese
Instructions
- In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.
Notes
For optimal flavor, ensure your watermelon is ripe and sweet, balancing the heat from the serrano chile and the acidity from the red wine vinegar. Always taste and adjust seasoning (salt, pepper, chile) before serving. Chilling the gazpacho thoroughly before serving is crucial; it enhances the refreshing qualities of the dish. For a vibrant presentation and added textural contrast, ensure the garnishes (feta, dill, and diced watermelon) are fresh and generously applied. Consider seeding the serrano chile for less heat, or leaving some seeds for a spicier kick. The olive oil quality significantly impacts the soup's mouthfeel and overall richness.