About the Recipe
A twist on the classic gazpacho for a little sweet and savory start to summer.
Ingredients
2 tablespoons olive oil, divided
1/4 seedless watermelon, cut into three 1-1/2-in.-thick slices
1 large beefsteak tomato, halved
1/2 English cucumber, peeled and halved lengthwise
1 jalapeno pepper, seeded and halved lengthwise
1/4 cup plus 2 tablespoons diced red onion, divided
2 tablespoons sherry vinegar
1 tablespoon lime juice
1/2 teaspoon kosher or sea salt
1/4 teaspoon pepper
1 small ripe avocado, peeled, pitted and diced
Preparation
Brush 1 tablespoon olive oil over watermelon slices, tomato, cucumber and jalapeno; grill, covered, on a greased grill rack over medium-high direct heat until seared, 5-6 minutes on each side.
Remove from heat, reserving one watermelon slice.
When cool enough to handle, remove rind from remaining watermelon slices; cut flesh into chunks.
Remove skin and seeds from tomato and jalapeno; chop. Coarsely chop cucumber. Combine grilled vegetables; add 1/4 cup onion, vinegar, lime juice and seasonings.
Process in batches in a blender until smooth, adding remaining olive oil during final minute.
If desired, strain through a fine-mesh strainer; adjust seasonings as needed.
Refrigerate, covered, until chilled.
To serve, pour gazpacho into bowls or glasses. Top with diced avocado and remaining onion. Cut reserved watermelon slice into wedges. Garnish bowls or glasses with wedges.