Grilled Watermelon Gazpacho

8
George Levinthal

By
@ChefGeoLevi

This is the perfect starter for a summer's dinner or a lunch meal. It's cool and tangy with the flavor from the grilling of the ingredients. The whole family will love it and ask for more. I received an e-mail from Taste of Home Magazine announcing that my gazpacho recipe is a runner-up in one of their recipe contests and will be published in their June/July magazine next year.

Blue Ribbon Recipe

We love gazpacho in the summer. It's a cool and refreshing soup that makes an easy and delicious lunch or light dinner. This watermelon gazpacho is a mixture of tangy tomato and watermelon flavor. Grilling the ingredients adds lovely notes of a charred flavor. The jalapeno adds a hint of spice. A fantastic summer soup! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
6 to 8
Prep:
30 Min
Cook:
15 Min
Method:
Grill

Ingredients

  • 1-1/4 lb
    seedless watermelon
  • 1 large
    beefsteak tomato, halved
  • 1/2
    English cucumber, peel and seeded, cut in half lengthwise
  • 1/4
    red onion, plus 2 tablespoons, diced for garnish
  • 1
    jalapeno, seeded, cut in half lengthwise
  • 1/2 tsp
    kosher or sea salt
  • 1/4 tsp
    black pepper
  • 2 Tbsp
    sherry vinegar
  • 2 Tbsp
    extra virgin olive oil
  • 1 Tbsp
    lime juice
  • 1/2
    avocado. small diced
  • 2 Tbsp
    balsamic vinegar

How to Make Grilled Watermelon Gazpacho

Step-by-Step

  1. Grill the first two slices of the watermelon, the tomato, the cucumber and jalapeno over high heat for about 5 to 6 minutes per side until you have good grill marks and a little seared. Adjust the heat to keep everything from burning. Remove from the heat.
  2. Remove the rind from the two slices of watermelon and cut into chunks. Remove the skin from the tomato, and jalapeno. Cut the tomato, cucumber, and jalapeno into pieces and place everything into a blender. Add the onion, the salt and pepper, and vinegar.
  3. Blend until smooth. During the last minute, drizzle in the olive oil. Pour through a colander to capture any seeds and other small bits into a large bowl. Taste and add more salt and pepper if needed. Cover with plastic wrap and refrigerate until cold. This can be made the day before if desired.
  4. Cut the remaining slice of watermelon into 8 wedges. Divide the gazpacho between your serving dishes. A martini or margarita glass makes for a nice presentation. Garnish the top of the gazpacho with the diced avocado, cucumber and onion. Using a squeeze bottle put a few drops of the balsamic vinegar in each serving. Cut a slit in the pointed end of the watermelon and slip one segment of watermelon wedge over the edge of each glass. Serve cold.

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