There are about as many recipes on the internet for watermelon gazpacho as there are for regular tomato based gazpacho. Naturally sweet from the watermelon, my recipe is very simple and easy to make with just a few ingredients. Again, the most difficult part is peeling the tomatoes so get the ripest ones you can find.
First, just as with tomato gazpacho, put a pot of water on to boil. When it’s boiling drop in:
4 small Roma (or plum) tomatoes with + cut in the blossom end (as opposed to the stem end)
Turn off the heat and let them sit for just a minute or so before dousing them in an ice bath. Peel and cut out the stem end (about 1/4 inch into the tomato). Set aside.
Cut into pieces:
1 mini personal watermelon (about 8″ diameter or a little smaller)
Cut the meat off the peel and place in a blender or food processor. Process until smooth. Add the tomatoes and blend until smooth. Add:
1 small English cucumber, peeled and cut into 3-4″ pieces
Add to the mixture and blend until smooth. At this point, there are options:
1/2 small jar of mild (or hot if heat is desired) chili peppers
1 tablespoon hot sauce
1/4 cup fresh basil, chiffonade
I prefer mine pure so I just add at this point:
1 teaspoon sea salt (or herbamare)
Ground pepper to taste
Juice of 1-2 lemons, strained*
Chill and serve. Makes 8 cups.
*OR Limes if preferred.
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