This version of gazpacho combines watermelon with the traditional tomato base which offers an extra hint of brightness in the flavor. Some versions of this recipe use herbs like mint or basil, both of which compliment watermelon really well and play up its sweetness. However, I opted for arugula in mine because I wanted a more savory flavor. Beat the heat with this summertime soup.
Serves 6 to 8
Ingredients
1 lb Roma tomatoes, seeded and cored
1 lb seedless watermelon, cubed
1 small cucumber, peeled and seeded (about 1/2 lb)
1 medium red bell pepper
1/2 small red onion, chopped
1 tsp fresh garlic, minced
1/4 cup olive oil
2 Tbsp sherry vinegar
1 tsp sea salt
1/2 tsp freshly cracked pepper
1 slice of dense white bread
1/2 cup baby arugula
*If desired, cut some of the produce into a small dice (about a Tbsp each) and reserve for topping.
Directions
Combine all of the ingredients except for the bread and arugula in a blender. If you have a hard time fitting everything, fit what you can and give it a few pulses to make room. Blend until smooth.
With the blender off, open the lid and push the bread down into the liquid. Let it soak for a few minutes. Add the arugula, close the lid, and blend again until smooth.
Chill for at least 4 hours before serving. Taste and adjust seasonings, if necessary. Top with the reserved garnish and serve.
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