|YIELDS: 6 Servings||PREP TIME: 15 mins||COOK TIME: 0 mins||TOTAL TIME: 1 hr 15 mins|
1 red bell peppers, 1 cup roughly chopped, 3/4 cup finely chopped
1 peeled and seeded cucumbers, 1 cup roughly chopped, 1 cup finely chopped
1 jalapeño pepper, 1 Tbsp roughly chopped, 1 Tbsp finely chopped (more or less to taste)
2 cups chopped fresh tomatoes
6 cups chopped seedless watermelon (or watermelon with seeds removed)
¼ cup chopped cilantro
½ cup red wine vinegar (more or less to taste, depending on the sweetness of the watermelon and tomatoes)
1 tbsp kosher salt
1 tbsp extra virgin olive oil
- Place the roughly chopped onion, bell pepper, cucumber, jalapeño and cilantro into a powerful blender. (Reserve the finely chopped vegetables for adding later.)
- Add the tomatoes and pulse until puréed.
- Add the watermelon and pulse again until smooth.
- If your blender isn't big enough or if you prefer to use a food processor, you may need to work in batches. (An immersion blender will likely not work for this, not enough liquid.) Pour into a large bowl.
- Taste the gazpacho and add red wine vinegar to balance the sweetness of the watermelon and tomatoes.
- Depending on how sweet your watermelon is, and how acidic or sweet your tomatoes are, you may need to add less or more red wine vinegar. So, start with 1/4 cup of vinegar, and keep adding a tablespoon at a time until you've reached a balance you like.
- Whisk in the salt and olive oil.
- Stir in the finely chopped onions, bell pepper, cucumber, and jalapeño. Chill for at least an hour for the flavors so blend. (It's even better chilled overnight.) Add more salt to taste if it needs it.
- To serve, garnish with diced avocado and chopped fresh cilantro. Also good with a side of toasted rustic bread.