Watermelon Gazpacho With Calabrian-Chili Crema Recipe
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Category
Summer
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Cusine
American
What do you need?
How to make?
Ingredients
6 cups watermelon , roughly diced
2 medium tomatoes , roughly diced
1 medium cucumber , roughly diced
1/2 medium red onion , roughly diced
1/2 cup toasted almonds
1 tablespoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
1/3 cup crema ; see note
1 tablespoon chopped Calabrian chilies
Additional diced vegetables, for garnish
Directions
In a large bowl, toss together watermelon, tomatoes, cucumber, red onion, almonds, kosher salt, and pepper. Set aside to marinate for about 1 hour. In a blender, working in batches, purée vegetables and their liquid until smooth and creamy. Transfer soup to a large bowl. Whisk in sherry vinegar and olive oil and adjust seasoning with salt and pepper to taste. Cover soup and chill in refrigerator for 2 hours or up to 3 days. When ready to serve, adjust seasoning again with salt and pepper to taste. Combine crema and chopped Calabrian chilies in a small bowl. Ladle chilled soup into bowls and garnish with crema mixture and diced vegetables .