Tomato-Watermelon Gazpacho
A light, summer-y soup that's a fresh take on the standard gazpacho.
Servings: 3 -4 servings
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper sliced into thin strips
- 1 shallot sliced
- 1.7 lb (27.6 oz) watermelon, chopped into chunks and deseeded , approximately one-quarter of a melon
- 1 cup tomato juice*
- 5 drops Tabasco**
- 1 teaspoon Worcestershire sauce***
- 1 teaspoon balsamic vinegar
- 1 passion fruit juice and seeds scooped out****
- flaky sea salt
- freshly ground black pepper
Instructions
- Heat the olive oil in a pan over medium heat (3/10 on my stovetop). Add the pepper and shallot, cook until softened, about 5-10 minutes. Let cool briefly.
- Meanwhile, add the watermelon to a blender along with the tomato juice, puree.
- Add the remaining ingredients, season with about ¼ teaspoon salt and several grinds of pepper. Blend to a smooth consistency. Adjust seasoning to taste.
- Chill at least 3 hours before serving.
Notes
*In place of tomato juice, use ¼ cup diced or pureed tomatoes and ¾ cup water.
**In place of Tabasco, I suggest using a mango habanero hot sauce if available.
***Several brands offer a vegetarian Worcestershire sauce if desired.
****I was unable to find passion fruit for this recipe, despite this being the right season for fresh passion fruit. Instead, I added 82 g of fresh mango chunks (frozen would also be fine). This is about ⅓ of a regular mango.
**In place of Tabasco, I suggest using a mango habanero hot sauce if available.
***Several brands offer a vegetarian Worcestershire sauce if desired.
****I was unable to find passion fruit for this recipe, despite this being the right season for fresh passion fruit. Instead, I added 82 g of fresh mango chunks (frozen would also be fine). This is about ⅓ of a regular mango.