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Clean recipe · rickbayless.com

Xoco's Watermelon Gazpacho

Original recipe: rickbayless.com

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Ingredients

  1. 1/4 (a couple 1/4 inch rounds) medium red onion
  2. 1 red jalapeño or Fresno chile, stem removed
  3. 3 cloves unpeeled garlic
  4. 4 heaping cups ripe watermelon flesh, (seeds removed if there are any) cut into 1-inch cubes
  5. 2 medium (8 ounces each) ripe tomatoes, cored and roughly chopped
  6. 1/2 red bell pepper, stemmed, seeded and roughly chopped
  7. 2/3 (3 ounces) telera roll --OR-- 2 to 3 slices high-quality white bread, toasted
  8. 1/4 cup champagne vinegar
  9. 1/3 cup olive oil
  10. Salt

Instructions

  1. In a small skillet over medium heat, roast the unpeeled red onion, red jalapeño and garlic until softened and browned in spots, about 10 minutes. Once cooled, peel the garlic.
  2. In a blender jar, combine the watermelon, tomatoes, bell pepper, bread and vinegar. Scoop in the cooled, roasted vegetables.
  3. Blend on high until smooth. With the blender on low speed, drizzle the olive oil slowly in a thin stream to emulsify it. Taste and season with salt, about 2 teaspoons.