Watermelon Gazpacho

Name: Watermelon Gazpacho
Total time: 100 min
Ingredients: 6 1/2 pounds tomatoes, cored; 2 pounds seedless watermelon, peeled—2 cups coarsely chopped, 2 cups diced; 2 pounds cucumbers, peeled and seeded—2 cups coarsely chopped, 2 cups diced; 1/4 cup sherry vinegar; 3 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 6 scallions, thinly sliced; 2 jalapeños, seeded and minced; 1/2 cup chopped cilantro; 1/4 cup fresh lime juice; 1/2 cup minced chives, for garnish

1 Review

This cool, sweet-tangy riff on the Spanish staple was inspired by an abundance of watermelons from a farm on the island. More Gazpachos

By Gabriel Frasca

and Amanda Lydon

Updated on May 10, 2017

Watermelon Gazpacho — This sweet-tangy riff on the Spanish staple is great for a crowd. Photo: © Buff Strickland

Active Time:

40 mins

Total Time:

1 hrs 40 mins

Yield:

12

Ingredients

6 1/2 pounds tomatoes, cored
2 pounds seedless watermelon, peeled—2 cups coarsely chopped, 2 cups diced
2 pounds cucumbers, peeled and seeded—2 cups coarsely chopped, 2 cups diced
1/4 cup sherry vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6 scallions, thinly sliced
2 jalapeños, seeded and minced
1/2 cup chopped cilantro
1/4 cup fresh lime juice
1/2 cup minced chives, for garnish

Directions

Bring a large pot of water to a boil. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Transfer the tomatoes to a large rimmed baking sheet and let cool.
Peel the tomatoes and halve them crosswise. Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into 1/2-inch dice.
In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber. Transfer the soup to a large bowl. Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper. Refrigerate until chilled, at least 1 hour.
In a small bowl, mix the scallions, jalapeños, cilantro and lime juice; season with salt and pepper. Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and sprinkle the chives on top. Pass the scallion relish at the table.

Make Ahead

The watermelon gazpacho can be refrigerated overnight.