Chilled Garden Gazpacho with Watermelon

🍉 A Refreshing First Course for a Derby Day Garden Brunch

Bright, refreshing, and bursting with the flavors of summer, this chilled gazpacho combines ripe tomatoes and sweet watermelon for a soup that's both elegant and unexpected. Prepared the day before, it's the perfect make-ahead starter that allows you to spend less time in the kitchen and more time enjoying your guests.

Serves: 6–8

Ingredients

• 4 cups ripe watermelon, cubed (seedless)
• 2 pounds ripe tomatoes, cored and roughly chopped
• 1 English cucumber, peeled and chopped
• 1 red bell pepper, chopped
• ¼ small red onion, chopped
• 1 garlic clove
• 2 tablespoons sherry vinegar
• ¼ cup extra virgin olive oil
• 6–8 fresh basil leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Pinch of cayenne pepper (optional)

Garnishes

• Finely diced cucumber
• Finely diced watermelon
• Microgreens or pea shoots
• Fresh basil or mint leaves
• Edible flowers
• A drizzle of extra virgin olive oil - such as Heraclea Lemon Infused EVOO
• Fresh cracked black pepper
• Sea Salt Flakes for finishing

Instructions

1. Place the watermelon, tomatoes, cucumber, bell pepper, onion, garlic, basil, sherry vinegar, olive oil, salt, pepper, and cayenne (if using) into a blender.
2. Blend until completely smooth.
3. Taste and adjust the seasoning, adding additional salt or vinegar if desired.
4. For an extra-silky texture, strain through a fine-mesh sieve (optional).
5. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
6. Stir well before serving and ladle into chilled bowls or small glasses.
   

Finish each serving with a drizzle of extra virgin olive oil and garnish with diced cucumber, watermelon, microgreens, fresh herbs, and a few edible flowers and a couple sea salt flakes, such as Maldon.

This gazpacho is even better when prepared a day in advance and served thoroughly chilled.