Watermelon Gazpacho with Calabrian-Chili Crema

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

1. In a large bowl, toss together watermelon, tomatoes, cucumber, red onion, almonds, kosher salt, and pepper. Set aside to marinate for about 1 hour.
2. 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.
3. 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 (if desired).