Watermelon Gazpacho
by Jason Fox
summerappetizersummerstarterrefreshing
Yield: 4 servings
Ingredients
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produce
- ○2 tablespoonslemon juice(fresh)
- ○8 cupswatermelon(coarsely chopped, seedless)
- ○1/2 cupwatermelon(finely diced, seedless)
grain
- ○4 cupscountry bread(crust removed, torn into small pieces)
- ○4bread(toasted)
pantry staple
- ○1/4 cupsherry vinegar
- ○1/2 cupextra-virgin olive oil
other
- ·salt
- ○1/3 cuptomato juice(preferably low-sodium)
- ·1/3 cupwater
- ○piment d'Espelette(for serving)
- ○1/2 teaspooncayenne pepper
Instructions
- In a food processor, puree the 8 cups of coarsely chopped watermelon. Pass through a fine-mesh strainer into a medium bowl (you should have 4 cups of watermelon juice). Discard the remaining pulp.
- Return the watermelon juice to the food processor along with the bread, olive oil, tomato juice, water, vinegar, lemon juice and cayenne. Puree until smooth and strain into a large bowl. Season to taste with salt, cover and refrigerate until well chilled, about 4 hours.
- Divide the gazpacho among 4 shallow bowls. Garnish each bowl with about 2 tablespoons of the finely diced watermelon. Place a toasted bread round on top. Finish with a drizzle of olive oil and a light dusting of piment d'Espelette and serve.