Spicy Watermelon Gazpacho


I just realized I referenced Spicy Watermelon Gazpacho in my last post, but never actually wrote about it.   It’s not that I’m such a stickler for journalistic integrity (ahem… Corn Futures Part III?), this soup is just too good to keep to myself.  I first had it about a year ago with Laura at one of our favorite restaurants, Northern Spy Co., in the East Village. It’s a great farm-to-table spot (the inside actually looks like a chicken coop), and their gazpacho is pretty mind-blowing. Luckily, it’s also pretty easy to copy.

You’ll need:

  • Half a watermelon
  • 1 can of tomatoes (28 oz)
  • 1 fresh tomato
  • 1 cucumber
  • 1/2 red onion
  • 1 small jalepeno
  • 2 limes
  • red wine vinegar (about 1/2 cup)
  • fresh thyme
  • salt and pepper

To make the soup, chop the cucumber and 1/2 onion in half.  Then, put them in a food processor with most of the watermelon, the canned tomatoes, jalapeno, limes, vinegar, and thyme.  Blend it all like crazy and then strain it to get out the chunks.  To finish, dice the remaining cucumber, onion, watermelon, and fresh tomato and throw it all in the strained soup.  Salt, pepper, enjoy.

Whether or not you make the gazpacho this year (the window of summer is quickly closing), I definitely recommending holding on to this recipe.  It may be stolen, but it’s still one of my best.

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