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StartersPage 34

Watermelon Gazpacho

Prep time
30 minutes
Actual time
40 minutes plus overnight chill
Serves
4-6
Difficulty level
Moderate
Wine pairing
Dry French rosé or a California Zinfandel
Seen from above on a turquoise ground: red watermelon gazpacho in a white bowl on a lime green plate, a small dish of herbed cream beside it.

This recipe has become a fantastic choice whenever I have the pleasure of hosting a summertime dinner party with friends. The combination of flavors, carefully selected, adds a touch of fruity sweetness from the melon and subtle heat from the pepper.

Its vibrant presentation captivates the eye and refreshes the palate as a great start to a summer meal.

Nanette’s note on Watermelon Gazpacho, page 35
Seen from above on a turquoise ground: red watermelon gazpacho in a white bowl on a lime green plate, a small dish of herbed cream beside it.

Ingredients

  • 5 cups diced watermelon, 4 cups cut into 1-inch cubes, 1 cup small diced watermelon for serving
  • ½ teaspoon salt
  • 15 grinds freshly ground white pepper
  • Pinch cayenne
  • 1 tablespoon red wine or sherry vinegar
  • 2 tablespoons fresh lime juice, plus lime wedges for serving
  • 1 cup honeydew melon, ¼ inch cubes
  • 1 small jalapeno minced fine, about 1 ½ tablespoons
  • 1 cup diced cucumber, ¼ inch cubes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon snipped chives
  • 2 tablespoons minced basil leaves
  • 2 tablespoons minced mint leaves
  • Pinch crushed red pepper (optional)
  • Pinch flaky salt such as Maldon or fleur de sel (optional)

Steps

  1. Step 1

    For GazpachoPut 4 cups of diced watermelon in a food processor or blender and pulse to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups of purée. Season with salt, pepper, cayenne, 1 tablespoon vinegar of choice, and 2 tablespoons lime juice and minced jalapeño. Taste and adjust seasoning.Refrigerate overnight.

  2. Step 2

    For feta cream2 ounces french feta (I like the taste of the french feta), about ½ cup crumbled¼ cup sour cream2 tablespoons milkMash feta and sour cream together in a small bowl until mostly smooth. Whisk in the milk.

  3. Step 3

    For servingPlace remaining diced watermelon, honeydew melon, and cucumber in a small mixing bowl. Toss with a bit of salt and pepper, 2 tablespoons of lime juice, and 2 tablespoons of olive oil. Divide the mixture evenly into chilled soup bowls.Ladle watermelon purée into each bowl. Sprinkle with chives, basil, and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately. Serve with feta cream.

From Favorite, page 34, Starters

StartersPage 34

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