– 1 pound watermelon, roughly cut into chunk – 1 pound plum tomatoes, roughly cut into chunk – ½ English cucumber, roughly cut into chunk – 1 garlic clove, roughly chopped – 1 red bell pepper, cored, seeded, and roughly cut into chunk – ½ green bell pepper, cored, seeded, and roughly cut into chunk – 3 tablespoons sherry vinegar – ¼ cup extra virgin olive oil – ¾ teaspoon fine sea salt – ¼ teaspoon smoked Spanish hot paprika – ⅛ teaspoon freshly ground black pepper
Blend diced watermelon, tomatoes, cucumber, garlic, red pepper, green pepper, vinegar, olive oil, salt, paprika, and black pepper. Puree for 2 minutes on high speed till smooth. Your blender's capacity may need batching.
1
Transfer gazpacho to a large pitcher or dish. Cover and chill for at least 1 hour, ideally overnight. Longer rests enhance tastes.
2
Mix sliced watermelon, cucumber, green pepper, red onion, and herbs in a small bowl.
3
Divide soup into 4 bowls. Add a few garnishes to the soup. Pour extra-virgin olive oil and crush black pepper over.
4