Beha’alotcha Recipe – Watermelon Gazpacho

Jessica Fishman Levinson

Traditionally, gazpacho is a tomato-based soup that is served cold, but you’ll find many varieties of this Spanish soup these days. The following recipe is adapted from Food & Wine Magazine. It makes a delicious amuse bouche served in shot glasses, appetizer served in small tumblers, or main dish served with some crusty whole grain bread.

Prep Time: 1 hour
Total Time: 1 hour

Author: Jessica (recipe adapted from Food & Wine Magazine)

Recipe Type: Appetizer, Entree, Soup

Cuisine: Spanish

Serves: 6-8

Ingredients

3 pounds plum or beefsteak tomatoes, cored
1½ cups coarsely chopped seedless watermelon
1 cup diced seedless watermelon
1 cup coarsely chopped English cucumber, peeled and seeded
1 cup diced English cucumber, peeled and seeded
2 tablespoons sherry vinegar
2 tablespoons olive oil
Salt and freshly ground pepper
3 scallions, thinly sliced
1 jalapeño, seeded and minced
¼ cup chopped cilantro
2 tablespoons lime juice
¼ cup minced chives, for garnish (optional)
Instructions

Preheat oven to roast at 400 degrees F. Spread the cored tomatoes on a foil-lined baking sheet. Roast for 10-15 minutes, until tomato skins are loosened and tomatoes are soft. Remove from oven and let cool.
Peel the tomatoes and halve them crosswise. Working over a coarse strainer set over a large bowl, squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into ½-inch dice.
In a food processor or blender, puree the coarsely chopped tomatoes with the reserved tomato juice and the 1 cup each of chopped watermelon and cucumber until the soup is smooth. Transfer the soup to a large bowl. Stir in the diced tomato, watermelon, and cucumber, the sherry vinegar and 1 tablespoon of the olive oil and season with salt and pepper. Refrigerate until chilled, at least 1 hour.
In a small bowl, mix the scallions, jalapeños, cilantro, and lime juice; season with salt and pepper.
Ladle the soup into shot glasses, tumblers, or bowls. Drizzle each serving with some of the remaining tablespoon of olive oil, a teaspoon of the scallion-cilantro relish, and a sprinkle of chives if using.
Notes

Soup is best served chilled and can be kept in the fridge for a couple of days.

Watermelon-Tomato Gazpacho

Jessica Fishman Levinson

Jessica Fishman Levinson, MS, RDN, CDN is a registered and New York State-certified dietitian-nutritionist and the founder of Nutritioulicious, a nutrition consulting business in the New York area. Jessica provides her services, including recipe development and analysis, healthy kitchen makeovers, and cooking lessons, to individual and corporate clients. She also consults for food and beverage companies including The Coca-Cola Company, Daisy Brand Cottage Cheese, Fresh Express, Frito Lay, Centrum, Avocados from Mexico, Cabot Cheese, and the Corn Refiners Association. Jessica has extensive experience as a recipe developer, writer, editor, and speaker. She is the co-author We Can Cook: Introduce Your Child to the Joy of Cooking with 75 Simple Recipes and Activities (Barron’s, August 2011), a cookbook for children ages 3 to 6. Jessica maintains a popular nutrition blog and has been featured as a nutrition expert for various television, radio, web, and print outlets. See more at: http://www.nutritioulicious.com/about/#sthash.QTGEjsJx.dpuf

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