Watermelon and tomatoes may seem an unlikely combination, but in this simple, refreshing gazpacho they blend perfectly.
The recipe – inspired by one in Yotam Ottolenghi’s upcoming cookbook Plenty More – comes together in minutes and easily adapts to your preferences. I like a bit of tang in my gazpacho, so I added plenty of red wine vinegar, which plays well with both of the star ingredients. If you like more bite, add more onion (though I think half a small is plenty).
But whatever you do, don’t skimp on the hot sauce. It acts like salt to help highlight all the other flavours. Add a little at a time, stirring and tasting. You want just enough to make the gazpacho vibrant, but not enough to add much discernable heat.
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WATERMELON GAZPACHO
Start to finish: 10 minutes
Servings: 8
- 4 stalks celery, roughly chopped
- 1/2 small red onion
- 4 cloves garlic
- 3 cups watermelon chunks
- 2 cups chopped fresh tomatoes
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 tablespoon sugar
- Kosher salt and ground black pepper
- Sriracha (or other hot sauce)
In a food processor, combine the celery, onion and garlic. Pulse the processor until they are finely chopped. Add the watermelon and tomatoes, then continue pulsing just until the watermelon is nearly liquefied, about 10 to 15 pulses. Add the vinegar, olive oil and sugar, then pulse several times to blend. Stir in salt and pepper. Stir in just enough Sriracha to add a tang. Serve at room temperature.
Nutrition information per serving: 90 calories; 60 calories from fat (67 per cent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 10 g carbohydrate; 1 g fiber; 8 g sugar; 1 g protein; 150 mg sodium.
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