Last year we took some friends out to lunch and I ordered a gazpacho. It was so light and different I couldn’t help asking the waiter what it had inside. She told me the cook was Mexican and mixed watermelon in the gazpacho.
Back home I tried to make the typical Gazpacho with tomatoes, cucumbers etc. It’s always difficult to remember a taste you had days or weeks before. I always started with the same amount of tomatoes to which I added, in small measured portions, other ingredients, hence my recipe being in all weighed. Anyway, I think I got it right and now I make the gazpacho without any weighing, just by the feel of it. The main issue I had was with how liquid it came out. After several attempts I got the hang of it: both the cucumber and the watermelon are very watery so I had to leave one out. I also skipped the bread to get a lighter, more refreshing version.
—Maria Teresa Jorge
red vine tomatoes - ripe
2 1/2 pounds
watermelon without skin
Extra Virgin Olive Oil
2 to 4 tablespoons
White Wine Vinegar
Salt to taste
In This Recipe
Wash and cut the tomatoes in small chunks, to process.
Peel one onion and measure out 2 ounces.
Wash the green pepper, remove white parts and seeds and measure 2 ounces.
Peel garlic clove and remove the inner green part.
Cut the skinless watermelon in chunks and remove seeds.
Process the tomatoes, watermelon, green pepper, onion and garlic in a food processor or with a hand held blender until smooth. Add salt, olive oil and vinegar and process. Check for salt.
If you like a smoother gazpacho, strain the mixture through a sieve using a rubber spatula to press on the tomato mixture – this will make the gazpacho thinner because as much as you press, you’ll always loose some fiber.
Leave in refrigerator 2 to 3 hours minimum.
Mix with a rubber spatula or whisk before serving as the water will always separate from the fiber.