The delightful flavors of watermelon, ripe tomatoes and cucumbers come together to create this sweet and savory chilled soup. Enhanced with a hint of smoky paprika and a touch of sherry vinegar, this gazpacho boasts a depth of flavor that perfectly balances the sweet and savory elements. The paprika infuses a subtle, earthy undertone, while the sherry vinegar lends a gentle acidity that brightens up every spoonful. The velvety consistency of blended watermelon and tomatoes is enlivened by the refreshing presence of diced watermelon, adding a delightful textural contrast. Whether served as a light appetizer or the star of your summer gatherings, this gazpacho is an excellent showcase of seasonal ingredients. Serve this delicious chilled soup with a drizzle of olive oil and a pinch of sea salt.
- 3 cups cubed seedless watermelon
- 1 large beefsteak tomato-chopped or a heaping cup of cherry or grape tomatoes
- 2 Persian cucumbers or 1/2 of an English cucumber
- 1/4 teaspoon smoked paprika
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- Kosher salt or sea salt, to taste
- Freshly ground black pepper, to taste
- small cubes of watermelon for garnish
- Splash of extra-virgin olive oil for garnish
- Pinch of sea salt optional
- Combine the watermelon, tomatoes, cucumber and smoked paprika in the bowl of a food processor or a high speed blender. Pulse until almost smooth. Add the olive oil, vinegar, salt and pepper and pulse until smooth. Taste and adjust the seasoning. Chill the soup for at least an hour or overnight so the flavors meld. Adjust seasoning again before serving. Garnish with cubed watermelon pieces and a drizzle of olive oil. Add a pinch of sea salt and serve chilled.