A spin in a classic gazpacho, this refreshing soup is a perfect pairing to the recent heatwave. This silky, vibrant dish gives a light sweetness to pair perfectly with fresh scallops and sun-ripened tomatoes. With the addition of watermelon and garden-grown herbs, the soup is the hero this summer deserves!
Growing up, I had never had, let alone heard of, a cold soup. Have you? I remember my first time having Gazpacho, and I thought it was a mistake! It wasn’t until a few years ago that I saw the cold soup light. Bright, refreshing, herbaceous, silky, oh my! You’ll wish you made this yesterday because this soup does taste best the next day to get the flavors mingling and extra chilly. Watermelon Tomato Gazpacho Ingredients
Seedless watermelon: You can use a watermelon with seeds, but the seeds need to be removed before cooking and DEFINITELY before blending. We’re backing seedless for convenience.
Yellow onion: You can use any onion you prefer, but don’t skip it! This onion gives our soup more body, adding to that silkiness we’re looking for.
Grape tomatoes: Any tomato will do, but grape tomatoes are quicker to cook, which means faster prep time for you.
Jalapeno: This is a PSA: this soup is NOT spicy. To round out the sweetness of our ingredients, we need a little spice in the background to create balance.
Lime: The acidity from the lime keeps your taste buds coming back for more.
Fresh herbs: You could add any herbs you would like, such as basil or cilantro. I chose oregano because my garden gifted me with it, and it lifts the watermelon!
Olive oil: Nice olive oil is key! A couple of tablespoons is going to give us body and a rich mouthfeel while still keeping our soup vibrant and light.
Bay Scallops: Scallops! This ingredient makes this soup extra special. The difference of temperature between our chilly soup and seared scallops makes for a party in each bite.
How to Make the Watermelon Tomato Gazpacho
With your ingredients in hand, let’s get this soup!
Roast it: Cut off watermelon rind (and use for some pickles!) and mix melon with tomatoes, jalapeno, onion, salt and oil. Lay on a lined sheet tray and place in an oven on broil until juicy and slightly charred.
Blend it: The key is in the blend! Make sure your blender is no more than ¾ full to allow for expanding space. Blending it for longer is the road to success with most blended soups and sauces. Try blending for 4-5 minutes; it’ll make a huge difference.
Plate it: We eat with our eyes first, so make it as beautiful as delicious! Scatter those toppings, use those extra herbs! Feeling fancy? Drizzle a little more olive oil on top for a little razzle-dazzle.
Customize Your Soup
Top it up! Change up the toppings, adding more herbs, diced tomatoes, or even a different protein!
Go nuts. Add an extra crunch with some roasted pine nuts! Try some sunflower or pumpkin seeds. More texture means more fun in your mouth.
Don’t be shellfish. Seafood not your thing? Scallops are easily omitted and can move out of the way for your favorite topping. Try crispy tofu or poached chicken for a different protein alternative.
Ingredients 10 oz watermelon 1/2 small yellow onion 3 oz grape tomatoes 1 1/2 teaspoon salt ¼ teaspoon pepper 1 jalapeno 1 lime 1 teaspoon fresh oregano 1 tablespoon mint 2 tablespoons olive oil 1 radish
5-6 bay scallops
Allergens: Nightshade, Shellfish(Mollusk)
Cook time: 15 minutes plus 2 hours to chill
Suggested Cooking Equipment:
Multi use Chef pan - https://amzn.to/31k8pp7
Non stick Baking Pan - https://amzn.to/3iYsGWV
Directions:
Set oven to broil. Meanwhile, rinse and dry herbs and whole produce. Dice 2 oz watermelon into ¼ “ cubes and set aside for garnish.
On a sheet tray, spread out watermelon, grape tomatoes, onion, and jalapeno. Season the tray with 1 teaspoon salt and 1 tablespoon olive oil. Place in oven on broil and cook until tomatoes begin to char and release juice, about 10-15 minutes.
While the ingredients are charring, reserve the juice of 1 lime. Slice radishes paper-thin.
After 10-15 minutes, transfer tomato-watermelon mix to a blender. Add the lime juice, cumin, oregano, mint, and remaining olive oil and salt. Blend until smooth and silky. Chill for 1-2 hours or overnight.
To serve, lightly salt and sear bay scallops at a high heat in a saute pan for 2-3 minute or until golden brown on one side. Garnish Gazpacho with scallops, watermelon, and extra herbs. If you’re feeling fancy, add a little drizzle of olive oil!
I think this recipe would be popular because it’s relatable, it’s simple, and it’s great for this hot weather we’re having! With covid still a high risk, many people are looking for alternative ways to cool off and enjoy the weather, and I think this soup works to complement this. It’s also delicious, but that’s a given!