Xoco’s Watermelon Gazpacho
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- Cuisine
- Mexican
Ingredients
- 1/4 (a couple 1/4 inch rounds) medium red onion
- 1 red jalapeño or Fresno chile, stem removed
- 3 cloves unpeeled garlic
- 4 heaping cups ripe watermelon flesh, (seeds removed if there are any) cut into 1-inch cubes
- 2 medium (8 ounces each) ripe tomatoes, cored and roughly chopped
- 1/2 red bell pepper, stemmed, seeded and roughly chopped
- 2/3 (3 ounces) telera roll --OR-- 2 to 3 slices high-quality white bread, toasted
- 1/4 cup champagne vinegar
- 1/3 cup olive oil
- Salt
Steps
- 1
In a small skillet over medium heat, roast the unpeeled red onion, red jalapeño and garlic until softened and browned in spots, about 10 minutes. Once cooled, peel the garlic.
- 2
In a blender jar, combine the watermelon, tomatoes, bell pepper, bread and vinegar. Scoop in the cooled, roasted vegetables.
- 3
Blend on high until smooth. With the blender on low speed, drizzle the olive oil slowly in a thin stream to emulsify it. Taste and season with salt, about 2 teaspoons.
Source: rickbayless.com·Own this recipe or photo? Request removal