Watermelon Gazpacho

Name: Watermelon Gazpacho
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 710 milliliters dice crustless day-old country bread, such as pain au levain; 0 teaspoons cayenne pepper; 118 milliliters dice Kirby cucumber (about 1 medium); 2 mediums Kirby cucumbers, peeled and coarsely chopped; 59 milliliters coarsely chopped fresh basil leaves; 3 mediums garlic cloves, coarsely chopped; 2 teaspoons kosher salt, plus more as needed; 59 milliliters extra-virgin olive oil; 0 mediums red onion, coarsely chopped; 2 Tbsps sherry vinegar; 680 grams coarsely chopped cored tomatoes; 118 milliliters water; 118 milliliters dice seedless watermelon; 1 teaspoons whole cumin seeds

Watermelon Gazpacho is From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of basil leaves, small-dice kirby cucumber, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Place all of the ingredients in a large bowl and toss to combine.

Equipment you will use

Bowl

Let stand for 15 minutes.Working in batches, process the mixture in a clean blender until smooth.

Equipment you will use

Blender

Combine the cucumber and watermelon in a small bowl.To serve, ladle the soup into bowls, top with the cucumber and watermelon mixture, and drizzle with the basil oil.Beverage pairing: This dish pairs well with a crisp white wine such as a Sauvignon Blanc or a Spanish Albariño.

Ingredients you will need

Albarino