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!
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