Houstonian's Watermelon Gazpacho
It's the gazpacho you know and love, but infused with juicy watermelon. Thanks to our friends at the Houstonian Hotel & Spa for helping us cool off!
Ingredients
Soup (4 Servings)
- 2 cups watermelon peeled and cut
- 1 Roma tomato seeded and quartered
- 1 cup English cucumbers peeled, seeded, cut
- 1 teaspoon jalapeño pepper seeded
- ½ cup red bell peppers seeded and cut
- Kosher salt
- Tabasco sauce
Garnish
- 2 Tablespoons seedless watermelon diced small
- 1 Tablespoon red onion diced small
- 2 Tablespoons cucumber peeled, seeded, and diced small
- 1 Tablespoon yellow bell pepper seeded, diced small
- 1 Tablespoon celery stalk diced small
- 1 ounce mint chiffonade
- 1 ounce basil chiffonade
- 1 Tablespoon olive oil
Instructions
Method for the Soup
- In a blender, puree the watermelon, tomatoes, cucumber, jalapeño, and bell pepper, then strain through a chinoise, pressing on the solids to extract as much body as possible. Season the soup to taste with Tabasco and salt.
Method for the Garnish
- Small dice all remaining ingredients, toss with extra virgin olive oil, season with salt and pepper. Use diced vegetables to garnish soup.
Notes
Recipe courtesy of the Houstonian Hotel, Club & Spa.
Tried this recipe?Let us know how it was!