RCI-SP.004.0328.001
Watermelon Gazpacho
The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- finely diced seedless watermelon (about 6 lb with the rind) <ref>Melon selection and storage: Look for symmetrical unblemished melons8 cupswithout flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.</ref>
- cucumber1 mediumpeeled, seeded and finely diced
- red bell pepper½ unitfinely diced
- ¼ cup
- ¼ cup
- 3 tbsp
- 2 tbsp
- 2 tbsp
- ¾ tsp
Method
1
Prepare the watermelon by cutting it into quarters and removing the flesh from the rind, then cut into chunks and finely dice to yield 8 cups of watermelon pieces. Discard seeds as encountered.
2
Peel the cucumber lengthwise with a vegetable peeler to remove the skin, then halve it lengthwise and use a small spoon to scrape out the seeds, creating two long boats. Finely dice the seeded cucumber flesh.
3
Slice the red bell pepper in half, remove the stem, seeds, and white membrane, then finely dice the pepper into small, uniform pieces.
4
Combine the diced watermelon, diced cucumber, diced red bell pepper, chopped fresh basil, and chopped flat-leaf parsley in a large bowl.
5
Add the red wine vinegar, minced shallot, extra-virgin olive oil, and salt to the vegetable mixture and toss gently to combine all ingredients evenly.
6
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until chilled, to allow the flavors to meld and the gazpacho to develop fully.
120 minutes
7
Stir the gazpacho gently just before serving to redistribute any settled ingredients and check the seasoning, adjusting salt or vinegar as needed.
8
Ladle the chilled gazpacho into bowls and serve immediately as a cold soup appetizer.