The sweeter your watermelon, the sweeter your gazpacho, so add a bit of lime juice or more verjus to balance out the sweetness.
- 2 pounds watermelon flesh, rind removed (approximately 1/4 of large melon; about 6 cups, chopped)
- 1 garlic clove
- 1/2 ounce red onion (approximately 1/4 of a small onion), chopped
- 3 ounces cucumber, skin and seeds removed (approximately 1/4 of an English cucumber), chopped
- 1/4 red bell pepper, chopped
- 1 ounce day-old crusty bread (about 1-inch-thick slice)
- 1/3 cup Pinot Noir verjus
- 1 to 2 tablespoons freshly squeezed lime juice
- 1/4 cup extra-virgin olive oil
- Kosher salt, to taste
- 3–4 large mint leaves (for garnish)
1. In a blender, add all the ingredients except the olive oil, salt, and mint. Puree until smooth. Slowly drizzle in the olive oil and season with salt. Serve well chilled and garnish with mint and more oil, if desired.
Makes about 6 cups
Adapted from Kendall-Jackson Culinary