It’s too hot to turn on the oven in Arizona in August — or September for that matter. When the watermelons are ripe and inexpensive, I like to make this gazpacho.
If you want to make more of a meal out of this, throw in some cooked, cooled and chopped shrimp.
I know, it sounds weird, but it works.
Watermelon Gazpacho
Serves 6
Ingredients
For the gazpacho
8 cups of 2-inch cubed seedless watermelon flesh
3/4 cup peeled, seeded and chopped hothouse cucumber
3/4 cup chopped red bell pepper bell
Juice of 2 limes (about 1/4 cup)
1/4 cup chopped red onion
1 tablespoon chopped mint leaves
1/2 cup cranberry juice cocktail
1 jalapeno, chopped
Kosher salt and freshly ground white pepper
For the garnish
1 cup chopped watermelon flesh (about 1/4-inch cubes)
1/2 cup chopped red bell pepper
1/2 cup chopped, seeded (but not peeled) hothouse cucumber
1 tablespoon chopped mint leaves
Method
1. Working in batches, pulse the 8 cups of watermelon in a food processor until almost smooth. Place in a large mixing bowl.
2. Pulse cucumber, bell pepper and onion until finely chopped.
3. Place in the mixing bowl with the watermelon.
4. Stir in the cranberry juice, lime juice and mint. Season with salt and pepper to taste. Chill.
5. Just before serving, toss the garnish ingredients together.
6. To serve, ladle about a cup of watermelon gazpacho into a chilled bowl or cup.
7. Sprinkle a generous tablespoon or so of the garnish mixture on top of soup.
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