Watermelon Gazpacho

Make Watermelon Gazpacho: a chilled, refreshing watermelon and vegetable soup perfect for summer entertaining.

Ingredients

• 3 Tbsp sherry vinegar* ($0.69)
• 3 Tbsp olive oil ($0.57)
• 1/2 tsp salt ($0.01)
• 1/2 tsp freshly cracked black pepper ($0.03)
• 1/2 watermelon, divided (approx. 9 cups)** ($2.34)
• 1 cucumber, seeded and diced, divided ($0.64)
• 1 red bell pepper, seeded and chopped, divided ($1.48)
• 3 roma tomatoes, seeded and diced, divided ($0.63)
• 1/4 red onion, diced ($0.30)
• 1 jalapeo, seeded and diced small ($0.40)
• 1 Tbsp basil, minced ($0.89)
• 1 Tbsp parsley, minced ($0.12)

Instructions

Step 1: Whisk the vinaigrette

Whisk sherry vinegar with extra-virgin olive oil, salt, and freshly cracked black pepper in a small clear glass jar until the mixture is glossy and slightly emulsified; the vinaigrette should feel silky on the spoon and fragrance the air with a faint tang of sherry. Set that jar aside, sealed or with the lid tilted, so the dressing can be poured steadily during the blending stage.

Step 2: Blend the silky watermelon broth

Add about 4.5 cups of seeded watermelon chunks, half a peeled and diced cucumber, half a seeded and chopped red bell pepper, two seeded roma tomatoes, and the diced red onion to a high-speed blender. Start blending to break down the fruit and vegetables into a smooth, satiny liquid—thin ribbons of deep watermelon-pink should fold and level into a glossy surface. While the blender runs, slowly stream the vinaigrette into the feed tube so the oil emulsifies into the broth, creating a shimmering, barely frothy finish. When completely smooth, pour the bright, homogenous gazpacho broth into a large matte grey ceramic mixing bowl and use a ladle to level the surface.

Step 3: Fold in the crunchy diced salad

Gently stir 4.5 cups of small-diced watermelon, the remaining diced cucumber, the remaining chopped red bell pepper, one seeded and finely diced roma tomato, and the seeded, small-diced jalapeño into the chilled broth in the same matte grey mixing bowl. Fold in the minced basil and parsley so green flecks scatter through the pink liquid; the contrast of glossy broth and crisp, jewel-like dice should read as a vivid texture duet. Taste and adjust with a pinch more salt, a crack of black pepper, and a soft drizzle of olive oil to finish.

Step 4: Chill and plate to serve

Transfer the finished Watermelon Gazpacho back into the matte grey ceramic bowl for service, chilling briefly if needed so the surface sits cool and slightly reflective. Before serving, add an extra whisper of olive oil across the top and a final crack of pepper; the soup should present a smooth, glassy surface dotted with bright, crunchy vegetable confetti and tiny herb fragments—serve cold and enjoy.

Notes

• Keep the blended broth and diced salad separate until serving to preserve texture.
• Use a high-speed blender for the smoothest broth; a food processor is an acceptable backup.
• Taste and adjust seasoning after blending; salt and vinegar can change the balance.
• Chill bowls or glasses beforehand to keep the soup perfectly cold.
• Remove jalapeo seeds for mild heat or include them for extra kick.