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Watermelon Gazpacho

Watermelon Gazpacho with Cucumber and Tomatoes

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Servings: 4 servings
Calories: 110
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Combine the watermelon, tomatoes, cucumber and smoked paprika in a food processor or high-speed blender. Process until nearly smooth. Add the olive oil, vinegar, salt and pepper and blend until smooth. Taste and adjust the seasoning as needed.
  2. Chill for at least 1 hour or overnight to allow the flavors to meld. Taste and adjust the seasoning again before serving. Ladle into bowls and garnish with diced watermelon, a drizzle of olive oil and a pinch of sea salt. Serve well chilled.
    3. Use a ripe, sweet watermelon and chill the gazpacho well before serving. A garnish of diced watermelon or cucumber adds texture, color and a fresh finishing touch.