Last Call for Summer: Watermelon Tomato Gazpacho

Filed under: Recipes,Vegetarian , Tags: , — Author: Caron Golden , September 10, 2018

The calendar may say September, but that doesn’t necessarily indicate a sudden shift in the weather. In San Diego, heat waves will continue well into October–and I’m betting that’s no different across the country. So, to help out you and your clients endure those sudden blasts of rising temperatures and humidity, here’s a dish that will make you sigh in relief–and it brings together savory and sweet: Watermelon Tomato Gazpacho.

When I came across this gazpacho in Serious Eats I immediately felt refreshed–and bet you will, too. Instead of prepping a hot soup that you can then chill, here’s a cold summer soup that requires only the patience of waiting for flavors to come together in the fridge, not of schvitzing over a hot stove. The big activities are roughly chopping the fruit and vegetable ingredients and, after they have been mixed together with salt and marinated for an hour to bring out more flavors, puréeing them into soup in your blender. So easy!

So, what besides the watermelon makes this gazpacho unique? Well, first, let’s not under rate the value of the watermelon since who doesn’t love a cold slice in 90° temps plus high humidity? Add that splendid sweet juiciness to a traditional tomato soup and you’ll be sighing in happiness. But the other factor is the substitution of toasted almonds for bread. Now we have a light, low-carb summer soup that adds nuttiness and creaminess.

Like a little heat to offset the sweetness? Me, too. So I added a couple of seeded Serrano peppers from my garden to the soup. It won’t blow your top, but it will give your mouth a little zing, along with the acid of the sherry vinegar.

Top this light soup with crema, sour cream, or, as I did, some crumbles of goat cheese.

Watermelon Tomato Gazpacho with Toasted Almonds
Adapted from Serious Eats
Yield: 2 quarts

Ingredients
6 cups watermelon, roughly diced
2 medium tomatoes, roughly diced
1 medium cucumber, roughly diced
1/2 medium red onion, roughly diced
2 Serrano peppers, seeded and roughly diced
1/2 cup toasted almonds
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
Sea salt to taste
1/3 cup crema, sour cream, or goat cheese
Additional diced vegetables for garnish (optional)

Directions
1. In a large bowl combine watermelon, tomatoes, cucumber, red onion, peppers, toasted almonds, kosher salt, and pepper. Set aside to marinate for about an hour.

2. In a blender, working in batches, purée the vegetables and their liquid until smooth and creamy. Transfer the soup into a large bowl. Whisk in the sherry vinegar and olive oil. Taste and adjust the seasoning with sea salt and pepper (and even the sherry vinegar, if necessary, to balance the acid).

3. Cover soup and chill in refrigerator at least 2 hours and up to 3 days. Taste and further adjust seasonings if necessary. Ladle soup in bowls and garnish with the crema and diced vegetables.

What are your favorite end-of-summer, no heat dishes to make for clients? What’s your go-to dish for yourself and your family?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

Be Sociable, Share!

Last updated by at .