For this refreshing version of gazpacho, use the best tomatoes you can find. And no, removing the skins from the tomatoes and cucumber is notoptional. Make this soup when you’re wilting under the heat of the summer sun, and you’ll thank me.
(Note: I made this recipe in a single batch ‘cause I own a gigantic, super-powerful, 64-ounce Vitamix. If you’ve got a smaller blender, divide the recipe in half or blend in batches. Alternatively, you can purée the soup in a food processor, but you won’t achieve the same smooth texture.)
Here’s what to gather to make 8 cups:
- 2 pounds ripe tomatoes
- 1 medium red bell pepper
- 1 hothouse cucumber (approximately 1 pound)
- 2 small shallots, coarsely chopped
- 4 cilantro stalks
- 1 pound cubed watermelon (approximately 3 cups)
- 2 tablespoons sherry vinegar
- ⅓ cup extra virgin olive oil, plus extra for garnish
- 1 teaspoon kosher salt
- Freshly ground pepper
- Pinch of red pepper flakes (optional)
Here’s how you make the soup:
Gather the ripest tomatoes you can find and get ready to peel 'em.
As I mentioned, peeling the tomatoes makes a HUGE difference in the final texture and taste of the soup. And tomatoes are easy to peel after you quickly blanch them and shock them in ice water.
Fill a large pot with water and bring it to a boil. Cut a small 'X" on the bottom of each tomato with a sharp paring knife and drop them into the boiling water for 30 seconds. As soon as the time is up, transfer the tomatoes to a large bowl of ice water. After the tomatoes chill in the bowl for a minute or two, their skins should slide right off.
Core each tomato and roughly chop them, reserving all the juice and seeds.
Next, grab the bell pepper and cucumber. Lay the pepper on its stem-end and cut around the seeds and core. Chop the slices into a medium dice. (If your blender isn’t very powerful, chop the peppers into even smaller pieces.)
Peel the cucumber and reserve a third of it to garnish the finished soup. Roughly chop up the rest of the cucumber. Again, if you’ve got a wimpy blender, hack the pieces smaller.
Next, dump the shallots, cucumber, bell pepper, cilantro, and tomatoes into the blender, and blend until puréed. Make sure to cover the lid with a towel to reduce splashes and splatters.
While the blender is whirring away, cube and de-seed the watermelon.
Once the veggies are liquefied, add the watermelon, vinegar, olive oil, salt, and pepper.
Blend until smooth.
Taste for seasoning and adjust if necessary.
Refrigerate the soup in the blender cup for at least 4 hours or until it’s fully chilled.
The ingredients may separate a bit while resting in the fridge, so when you’re ready to serve, stick the soup back on the blender base and blitz it again to re-combine everything. And while you’re at it, dice up the reserved cucumber.
Ladle the gazpacho into chilled cups and top with a drizzle of olive oil, cucumber, and fresh cracked pepper.
It’s summer in a bowl.