During one of our stays at our beloved Keswick Hall (in Charlottesville, VA), the Villa chef made a delicious version of this cold soup for lunch. It was love at first bite (sip? slurp?) and I was determined to find or create a similar recipe when we got home. After a little experimenting, and using other recipes I found as guides, here is my final product. We love it, and think it tastes even better if you let the flavors meld overnight (the onion mellows the longer it sits, so don't freak out if it's strong when you first make it). So easy, light, fresh, healthy, and delicious, everyone should put some Watermelon Gazpacho on their menu for the week. Great as an appetizer, first course, BBQ side, or paired with a panini.
Watermelon Gazpacho
1 serrano chili seeded and chopped (in lieu of this, you can use 1/2 t red pepper flakes)
3 cups watermelon, chopped or balled
1/4 cup sweet onion (or less, if you don't like an oniony after-taste), chopped
1 small cucumber peeled, seeded, and chopped
1 medium yellow bell pepper, seeded, and chopped
1/8 cup fresh mint leaves
3 T fresh lime juice
2 T raspberry wine vinegar
Use an immersion blender to liquefy all ingredients -OR- blend all ingredients together in small batches using a blender or food processor. Combine all batches, stir well, cover, and refrigerate until serving. Garnish with mint if desired. Tastes even better the second day!
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