Watermelon Gazpacho

Jeff hates watermelon.  With a passion.  Which made this last category in the Baker Creek A-Z project daunting.  But lo and behold, in Didi Emmons' 1997 Vegetarian Planet there appears a recipe for gazpacho in which watermelon is used instead of tomato.  And you know what?  Jeff actually liked this, in fact (he sheepishly admits) more so than the traditional version.  Who would have thought?  Do give our adaptation a try and be sure to consume it all within a day or two as it tastes best when fresh. 

9 cups watermelon flesh, seeded
1 green bell pepper, seeded and chopped
1 red bell pepper seeded and chopped
1 jalapeno chile, seeded and chopped
1 medium onion, chopped
2 garlic cloves, peeled and minced
1 medium cucumber, peeled, seeded, and chopped
½ cup flat leaf Italian parsley, chopped
2 slices dry white bread, crushed into crumbs
¼ cup red wine vinegar
2 tablespoons olive oil
1 teaspoon sea salt, or to taste
1/8 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper, to taste

Place watermelon, green and red bell peppers, jalapeno, onion, garlic, cucumber, and parsley into a large bowl and puree until smooth using an immersion blender.  Mix in the bread crumbs, vinegar, olive oil, salt, cayenne, and black pepper.  Chill soup for at least 30 minutes before serving.  This will taste best the day you make it. 

Archive

Copyright Statement