Rhea's Rundown
Watermelon gazpacho is the tastiest way to cool down in the summertime! Cucumber, tomato, and green onions round out the watermelon base in this soup. (I opted to leave out the jalapeño.) White vinegar and olive oil provide an added depth of flavor.
Ingredients – Serves 6
- 4 cups peeled and diced ripe watermelon
- 1 small English cucumber, peeled, seeded, and chopped
- 1 small ripe tomato, chopped
- 2 green onions, white and green parts, chopped
- ½ small jalapeño chile, seeded and chopped
- 1 teaspoon white vinegar
- 2 teaspoon extra-virgin olive oil
- Salt and freshly ground pepper
Goat Cheese Croutes
- 3 ounces goat cheese, at room temperature
- 2 tablespoon heavy cream
- 1 small and thin sweet baguette, thinly sliced
Directions
- Put 3 cups of the watermelon into a food processor and pulse several times to coarsely chop, but not puree, the watermelon. Transfer to a bowl. Using a chef's knife, finely dice the remaining 1 cup watermelon and add to the bowl with the processed watermelon and add to the bowl with the processed watermelon. The mixture should be very chunky.
- Put the cucumber, tomato, green, onions, and jalapeño into the food processor and puree. Transfer the puree to the bowl with the watermelon. Stir in the vinegar and oil. Season with salt and pepper. Cover the bowl and refrigerate for 1 hour.
- To make the goat cheese croutes, preheat the oiler to high. Put the goat cheese and cream into a bowl and stir to combine. Season with salt and pepper. Spread a thick layer of goat cheese onto the baguette slices. Transfer to a baking sheet and put under the oiler until the cheese melts and turns golden, 2 to 3 minutes.
- Serve the soup, and pass the goat cheese croutes at the table.
McMillan, Kate. “Watermelon Gazpacho with Goat Cheese Croutes.” Soup of the Day: 365 Recipes for Every Day of the Year. Weldon Owen, Inc. 2011. Print.
Rhea Torreon
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