Watermelon Gazpacho with Cilantro Oil

This recipe is great for using some of your less-pretty summer tomatoes! Remember that when you chill the gazpacho the flavors will change, so season carefully as you go.
By | August 09, 2016

Instructions

Gazpacho:

Using a paring knife, begin with the tomatoes by cutting out the stems and gently marking the bottom of each with an X. Place the tomatoes in a small pot of boiling water for 30 seconds, then remove and place in a bowl of ice water. (Save the hot water for the cilantro oil!)

Once cooled, peel back the skin of each tomato from the X to remove and then discard. Slice the peeled tomatoes in half down the middle. Remove and reserve the seeds and juice in a separate bowl. Add the stale bread to the reserved juice. Mix to combine, making sure bread is soaked through. Roughly chop the tomatoes.

When everything is prepped and you’re ready to blend, squeeze out excess liquid from the bread and place in the blender along with the chopped tomatoes. Add watermelon, cucumber, onion, garlic, olive oil, vinegar, honey and salt. Blend on high until gazpacho has a rich, smooth texture. Chill in the refrigerator for at least 30 minutes so flavors meld. Taste for seasoning.

After chilling, divide among serving bowls and garnish each with a fine dice of watermelon, cucumber and jalapeño, a drizzle of cilantro oil and sherry vinegar. Enjoy!

Cilantro Oil: 

To make the cilantro oil, gently place the cilantro in the boiling water you used for the tomatoes for 20 seconds, then rinse under cold water. Drain and pat completely dry before placing cilantro and oil in a blender; blend on medium for about 3 minutes.


Sam Burgess, Edible Rhody 2016 Summer Intern

Ingredients

Gazpacho
  • 3 large vine-ripened tomatoes
  • 1 slice stale, good-quality white bread, crusts removed
  • 3 cups cubed watermelon, plus more for garnish
  • 1 medium cucumber, peeled, seeded and cubed, plus more for garnish
  • 3 tablespoons minced onion
  • 1 large clove garlic, peeled and roughly chopped
  • ½ cup extra-virgin olive oil
  • ¼ cup sherry vinegar, plus more for garnish
  • 1 tablespoon honey (optional)
  • 1 tablespoon salt
  • ½ jalapeño, seeded and roughly chopped, plus more for garnish (optional)
  • Cilantro oil (optional)*
Cilantro oil
  • ½ cup loose-packed cilantro (stem and all)
  • ½ cup neutral oil, such as canola or grapeseed
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