We’ve made a new lunch discovery here at Eire. (Always a reason to celebrate!) Our go-to corner deli for sandwiches, soups and salads has been serving Watermelon Gazpacho for the soup of the day, and it is delicious! A refreshing twist on the more common tomato gazpacho, it’s cool and sweet with a perfect little kick. I don’t have Brett’s recipe, but here’s one that is similar. (Brett’s has lots of jicama and some sort of a hot pepper diced in, too!) Get chopping and enjoy!
8 cups finely diced seedless watermelon, (about 6 pounds with the rind) (see Tip)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Melon Tip: Melon selection & storage – Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.
Nutrition – Per serving: 116 calories; 5 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 296 mg sodium; 345 mg potassium.
Nutrition Bonus: Vitamin C (110% daily value), Vitamin A (45% dv).