Doing things a little differently today. This past week while in NYC I dined with my friend Lauren. Since the city was so HOT, I decided to try a watermelon gazpacho on the menu. It was delicious! When it came to preparing food for dinner in the country my Aunt (who is a fabulous cook) offered we try to make the gazpacho. I hope you enjoy this summer recipe as much as we did!
This is adapted from a watermelon and tomato soup in Anya von Bremzen’s wonderful book “The New Spanish Table” and we in turn adapted it from Martha Rose Shulman’s New York Times recipe.
4 cups cubed seedless watermelon, about 1 1/4 pounds
1 pound ripe tomatoes, quartered or cut into sixths
2 tablespoons extra virgin olive oil
Generous 1/2 cup chopped celery (2 ounces)
half a cucumber (peeled and seeded, you can use the other half for garnish),
¾ medium red onion, chopped (use the remaining ¼ for garnish),
3-4 medium-ish cloves of garlic, chopped or not
1 large jalapeno, seeded and chopped a bit
1-2 tbsp sherry vinegar, or to taste
Salt and freshly ground pepper
Thin celery slices or sticks for garnish
1. Working in batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor. Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.
Yield: Four to six regular servings, or 8 to 12 aperitifs.
Advance preparation: You can serve this soup the day after you make it. Leftovers are good for two or three days. (I disagree – it really doesn’t hold up so great for more than a day.)