Watermelon is one of the best things about Summer, a fact I believe has been proven by astrophysicists, engineers, theologists and The Supreme Court.
If you can think of Summer without thinking of watermelon, then you may be missing an extremely crucial link in your DNA chain. This sweet and succulent fruit ups the flavor ante on anything it is combined with, from sorbets to salads. When temperatures rise and you are sweating the moment you touch the door handle to step outside, nothing beats the heat better than the gratifying flavor and juiciness of a ripe watermelon.
And what better way to capitalize on watermelon’s natural juiciness than by turning it into a soup. A cold soup. Gazpacho, actually, which just so happens to be the perfect treat on a scorching Summer day.
This soup marries a ton of different flavors, from the candy-like goodness of watermelon and cucumber to the stronger flavors of garlic, onion and basil to the tangy, bold flavors of lemon, vinegar and cayenne pepper. Mix it all together and you, friends, have yourself one mighty fine summer soup.
Recipe and photo by the oh-so-talented, Mrs. Charlotte Abrams
makes 4 cups
4 cups seeded watermelon chunks, divided
1 cup finely diced tomato
1/2 cup finely diced peeled and seeded cucumber
2 tablespoons minced sweet onion
1 clove garlic, minced
2 teaspoons lemon juice
1 tablespoon sherry vinegar
2 tablespoons chopped sweet basil
pinch cayenne pepper
Puree 3 cups watermelon in blender or food processor until smooth. Cut remaining watermelon chunks into bite-size cubes. Combine all ingredients in a large bowl. Season with salt. Chill in refrigerator for at least 1 hour.