Wait to make this gazpacho until it’s the scorching second half of summer when your farmers market is bursting with juicy tomatoes, and it’s just way too dang hot to go near your stove. I love using pickled jalapeños in this, as it adds both acid and spice (I really like the brand Rio Luna; they’re also delicious on nachos, tacos, and salads if you have any left over). This has a mild kick, but feel free to use more pickled jalapeños or even add some hot sauce at the end if you prefer. For more texture, toss in some additional diced tomatoes and watermelon when serving.
This recipe was excerpted from 'Every Season Is Soup Season' by Shelly Westerhausen Worcel. Buy the full book on Amazon.
What you’ll need
Blender
$140 At Amazon
Recipe information
Yield
Serves 6 to 8
Ingredients
Preparation
Step 1
Add the watermelon to a blender, blend on high until smooth, and strain through a fine-mesh strainer into a bowl. Discard the solids and pour the watermelon juice back into the blender.
Step 2
Add the tomatoes, celery, bell pepper, green onions, pickled jalapeño and juice, and salt. Blend on high speed until completely smooth, 3 to 5 minutes. With the blender running, slowly pour in the oil and blend for an additional 2 to 3 minutes, or until emulsified. Taste and season with salt and jalapeño juice as needed.
Step 3
Transfer to an airtight container and chill at least 2 hours before serving.
Do ahead: Store leftovers refrigerated in an airtight container for up to 4 days or freeze for up to 2 months.
Recipe notes
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