You may be more familiar with gazpacho as a cold vegetable soup but you can also make it with watermelons as Sohla El-Waylly demonstrated with this recipe.
The full recipe can be found on Serious Eats but you can check out the ingredients below:
- 6 cups watermelon (30 ounces; 840g), roughly diced
- 2 medium tomatoes (14 ounces; 400g), roughly diced
- 1 medium cucumber (14 ounces; 400g), roughly diced
- 1/2 medium red onion (4 ounces; 110g), roughly diced
- 1/2 cup toasted almonds (2 ounces; 60g)
- 1 tablespoon (12g) kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons sherry vinegar (1 ounce; 30g)
- 1/4 cup extra-virgin olive oil (2 ounces; 60g)
- 1/3 cup crema (2.7 ounces; 75g); see note
- 1 tablespoon (15g) chopped Calabrian chilies
- Additional diced vegetables, for garnish (optional)
Gazpacho originates from the southern regions of the Iberian peninsula and it is eaten regularly in Spain and Portugal as a way to cool down during the hot summer months. Similar to vichyssoise, which is also supposed to be cold.