Ingredients
Scale
For the Gazpacho:
- 8 cups chopped seedless watermelon
- 4 large tomatoes, diced
- 1 English cucumber, chopped
- 1 red bell pepper, chopped
- ¼ cup chopped red onion
- ¼ cup chopped basil
- ¼ cup chopped mint
- ¼ cup extra-virgin olive oil
- ¼ cup sherry vinegar
- Zest and juice of 1 lime
- 2 jalapeño peppers, finely minced (seeds removed if you don’t like heat)
- Salt and pepper, to taste
For the Herb Oil:
- ½ cup basil leaves
- ½ cup mint leaves
- ½ cup grapeseed oil
- Fine salt and black pepper, to taste
For Serving:
- Grilled sourdough bread
- 1 cup crumbled feta cheese
Instructions
For the Gazpacho:
- Put half of the chopped watermelon into a blender and puree on high for 30 seconds, until liquefied. Pour into a large bowl and add the remaining watermelon and all other ingredients. Stir well to mix and adjust the seasoning as needed. At this point you have two options: leave the gazpacho as is and serve it on the chunky side, OR puree the entire mixture until smooth (the latter was my preference).
- Cover (I used plastic quart containers with lids) and chill in the fridge for at least 8 hours (the longer it sits, the better it gets). Before serving, stir or shake well (it may separate a little), and then check the seasoning again and adjust as needed.
For the Herb Oil:
- Place all ingredients in a blender and puree until completely smooth. Taste for seasoning. Serve as is or pass through a fine-mesh sieve for a smoother texture.
To Serve:
- Ladle the gazpacho into serving bowls and garnish with crumbled feta, a drizzle of the herb oil, and serve with grilled bread on the side.