A creative twist on traditional gazpacho, this version introduces watermelon as a co-host to the popular roma tomatoes and enriches their flavors with a dash of balsamic vinegar.
5 cups seedless watermelon, cubed
3 cups roma tomatoes, cubed
1 cup cucumber, diced
1/4 cup red onion, diced
2 Tablespoons lime juice
1 teaspoon balsamic vinegar
1 bunch mint, chiffonade
1 bunch basil, chiffonade
1 serrano chili, minced (optional)
salt and pepper, to taste
It is entirely up to you whether you want a chunkier gazpacho by blending half of the ingredients and adding the remaining textured chunks to the final product, or blend all of the ingredients in its entirety. For this soup, I like a smooth texture with a simple herb garnish, but it is equally delicious either way. This soup, to me, is just a lot of fun as a "sipper".
Blend all of the ingredients until smooth and season with salt and pepper, adding more lime or balsamic, if necessary. Transfer batches to a large bowl or container, cover, and chill, chill, chill in the refrigerator.
Watermelon gazpacho can be served in a multitude of different ways. Paired with an avocado toast wedge in a small glass, it can act as a bright appetizer, but is also hearty enough to go full boar as a complete lunch or dinner. If you are so inclined, pair it with a dash of Tito's or even your favorite tequila of choice for a new spin on a brunch favorite. Go ahead, I won't tell.