Best Served Cold
Revenge is sweet, but this gazpacho is sweeter.
Spicy Watermelon Gazpacho
Recipe by Twinkle VanWinkle, published in “Hoosier Harvest” cookbook. Available through AIM Media Indiana, Columbus; Homespun Modern Handmade, Indianapolis; and Silver in the City, Indianapolis.
Start to finish: 40 minutes
1 medium red onion, diced and divided
1 to 2 red bell peppers, diced and divided
1 to 2 cucumbers, peeled and seeded
1 jalapeño pepper, finely diced
½ cup cilantro, divided
2 cups chopped fresh tomatoes
6 to 7 cups chopped watermelon (seedless or with seeds removed)
¼ to ½ cup red wine vinegar (more or less to taste, depending upon the sweetness of the watermelon and tomatoes)
1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
Place two-thirds of the finely diced onion, bell pepper, cucumber, jalapeño and ¼ cup cilantro into a blender jar or food processor and pulse until smooth. Put remaining diced vegetables in a large bowl and set aside.
Add chopped tomatoes and watermelon to pureed vegetables and pulse again until smooth.
Taste the watermelon and tomato mixture. Add red wine vinegar to the mixture to taste to balance the sweetness of the watermelon and tomatoes. This will depend on how sweet or acidic your watermelon and tomatoes are. Start with a small amount of vinegar and add a teaspoon at a time, pulsing between taste tests, until just the right balance of flavors is achieved.
Pour the watermelon and tomato mixture into a large serving bowl. With a large spoon, stir in the salt and olive oil. Add the rest of the finely chopped onions, bell pepper, cucumber and jalapeño and stir.
Chill for at least 1 hour for the flavors to meld. Garnish with remaining ¼ cup chopped fresh cilantro and serve cold. Refrigerate any leftovers.