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This recipe is a unique twist on the classic gazpacho.
4 cups watermelon (plus cubes for garnish)
1 and 1/2 pounds tomatoes, peeled
1 Kirby cucumber
1 clove garlic
1/2 teaspoon Tuscanini Sea Salt
1/4 teaspoon fresh ground Gefen Black Pepper
1 tablespoon Tonnelli Red Wine Vinegar
1 tablespoon fresh squeezed lime juice or Heaven and Earth Lime Juice
1/4 –1/2 teaspoon chili flakes (to taste)
crushed pistachios, for garnish
olive oil, for garnish
Combine watermelon, tomato, cucumber, garlic, sea salt, black pepper, lime juice, red wine vinegar, and chili flakes in a blender and blend until smooth. Refrigerate overnight, or at least an hour before serving.
Mix well before pouring into a chilled martini glass. Garnish with olive oil, watermelon chunks, and crushed pistachio.
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Added some extra diced fresh watermelon, tomatoes, and shallots to the whole thing before chilling to give it more of a normal gazpacho texture, since it was too smooth from blending everything. The addition of shallot/onion works well with the overall profile of the dish. Good flavors and definitely very refreshing! Highly recommend using fresh heirloom tomatoes. I think using canned peeled tomatoes would have probably given it a bit of a tinny aftertaste, and heirloom tomatoes give it a nice freshness.
Just made this a second time (probably with my last watermelon of the season), and it is still super delicious! I think I like the texture better from running it through my food processor instead of the blender–plus it all fit in one go this time. I’m sure I’ll make this again next summer.