Equipment
* optional
Ingredients
Soup Base
- 300 g watermelon rind, dark green skin peeled, white and pale green flesh chopped
- 200 g english cucumber, peeled, seeded, and roughly chopped
- 100 g blanched almonds, raw and skinless
- 75 g stale white bread, crusts removed, torn into pieces
- 1 garlic, peeled, germ removed
Liquids and Seasoning
- 60 ml extra virgin olive oil
- 30 ml sherry vinegar
- 150 ml cold water
- 5 g kosher salt
Garnish
- 50 g watermelon flesh, finely diced
- 20 g sliced almonds, toasted
- 5 g fresh mint, torn or chiffonade
- 15 ml extra virgin olive oil, for drizzling
Nutrition (per serving)
Method
Place the torn stale bread in a small bowl and add 50ml of the cold water. Let it soak for 5 minutes to soften.
Using a vegetable peeler or sharp knife, remove the tough, dark green outer skin from the watermelon rind. Cut the remaining pale green and white rind into rough chunks.
In a high-speed blender, combine the chopped watermelon rind, peeled cucumber, blanched almonds, garlic, soaked bread with its water, and kosher salt. Blend on medium-high speed until completely pulverized and smooth.
With the blender running on low, slowly stream in the extra virgin olive oil and sherry vinegar. This gradual addition creates a stable, creamy emulsion.
Add the remaining 100ml of cold water to thin the soup to your preferred consistency. Taste and adjust the seasoning, adding more salt or a splash more vinegar if needed.
Transfer the gazpacho to a sealed container and refrigerate for at least 2 hours. Chilling allows the flavors to meld and ensures the soup is served refreshingly cold.
Give the chilled soup a quick whisk or shake to re-emulsify before pouring into chilled serving bowls. Garnish with diced watermelon flesh, toasted sliced almonds, fresh mint, and a few drops of olive oil.
Chef's Notes
- Using watermelon rind is an excellent zero-waste technique. Botanically related to cucumbers, the rind shares a similarly crisp, hydrating profile with a mild sweetness that pairs perfectly with the savory elements of this soup.
- Sherry vinegar is crucial for authentic Spanish flavor profiles. Its complex, nutty acidity bridges the gap between the rich almonds and the sweet-savory melon. If substituting, use white wine vinegar with a tiny pinch of sugar.
- The key to a silky gazpacho is the emulsion. Drizzle the olive oil in slowly while the blender is running, just as you would for a mayonnaise or a vinaigrette.
- Always taste and adjust seasoning after chilling. Cold temperatures significantly mute our perception of salt and acidity, so what tastes perfectly seasoned at room temperature might taste flat when cold.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent absorbing other flavors from the fridge. Separation is normal; whisk vigorously before serving.
