Watermelon Mint Gazpacho Recipe

Method9 steps

1. 1

   Step 1: Wash the tomatoes, the approximately 3-inch green-pepper piece, the onion (½) and the mint. Roughly chop the tomatoes, pepper and half onion, and peel and cut the small garlic clove (1 small).

   Uses 3 large, very ripe tomatoes, roughly chopped · About 3 inches of a mild green pepper, roughly chopped · ½ small onion, roughly chopped · 1 small garlic clove, cut into a few pieces · A handful of fresh mint leaves

2. 2

   Step 2: Blend all the prepared tomatoes, green pepper, onion and garlic until completely puréed. Keep the mint for the final blend.

   Uses Only the chopped vegetables and garlic, with washed mint held aside

3. 3

   Step 3: Pass the vegetable purée through a fine-mesh strainer into a bowl, collecting the smooth juice.

   Uses Blended vegetable purée

4. 4

   Step 4: Discard the layer of seeds and skins left in the strainer, keeping all the strained vegetable juice.

   Uses Strained vegetable juice and retained solids

5. 5

   Step 5: Return all the strained vegetable juice to the blender. Add the measured 1½ cups deseeded watermelon and blend until completely puréed.

   Uses All collected juice, excluding discarded skins and seeds · 1½ cups fresh watermelon chunks, seeds removed

6. 6

   Step 6: Add a little salt and the initial 2 tsp sherry vinegar, or red wine vinegar, then blend to combine.

   Uses Watermelon and vegetable purée · Salt, to taste · 2 tsp sherry vinegar, or red wine vinegar, initially

7. 7

   Step 7: With the blender running, slowly pour in all the measured ¼ cup olive oil until incorporated.

   Uses Seasoned watermelon gazpacho base · ¼ cup extra virgin olive oil

8. 8

   Step 8: Taste and adjust with a little more salt or vinegar only if needed. Add 2–4 ice cubes according to how thin you want the gazpacho, let them melt for a few minutes, then add the washed handful of mint and blend again.

   Uses Gazpacho with olive oil · Salt, to taste · A little extra sherry vinegar, or red wine vinegar, only if needed after tasting · 2–4 ice cubes, according to the desired thinness · Only the washed mint held aside from the initial preparation

9. 9

   Step 9: Taste once more for salt and serve ice cold in four glasses. If serving in bowls instead, optionally top with diced watermelon OR diced red bell pepper.

   Uses Finished watermelon-mint gazpacho · Salt, to taste · Extra diced watermelon, optional only for bowl serving · Diced red bell pepper, optional instead of watermelon for bowl serving