Watermelon GazpachoRomulo Yanes
The cool sweetness of this soup is a particularly good match for the tangy grilled chicken with mustard-dill sauce. Serve it with extra-virgin olive oil for drizzling.
Recipe information
Total Time
30 min
Yield
makes 4 to 6 first course servings
Ingredients
1 (4-lb) piece watermelon, rind discarded and flesh cut into large chunks (7 cups)
1 1/2 cups ice cubes
3/4 cup whole blanched almonds
3 garlic cloves, coarsely chopped
8 slices firm white sandwich bread, crusts discarded and bread torn into pieces
2 tablespoons red-wine vinegar
2 teaspoons kosher salt
1/4 cup extra-virgin olive oil
Preparation
Step 1
Seed 1 cup watermelon chunks and cut into small dice. Purée remaining watermelon in a blender (in batches if necessary). Pour purée through a sieve into a bowl, pressing on solids, and discard seeds.
Step 2
Return juice to blender and blend together with ice, almonds, and garlic (in batches if necessary) until smooth. Add bread, vinegar, salt, and pepper to taste and blend, adding oil in a slow stream, until smooth.
Step 3
Top with diced watermelon.
