Name: Watermelon Gazpacho
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 medium cucumber, peeled and seeded -; 1/2 red bell pepper, finely chopped -; 2 c. cored roughly chopped tomatoes -; 2 c. roughly chopped watermelon -; 1/4 c. (or more) extra-virgin olive oil, plus more for drizzling -; 1 tbsp. plus 1 tsp. (or more) sherry vinegar -; 1 to 2 tbsp. finely chopped jalapeño -; 3 tbsp. finely chopped shallot, divided -; Kosher salt -; Freshly ground black pepper -; Sliced basil, cilantro leaves, and toasted bread, for serving -

Ingredients for - Watermelon Gazpacho

1. 1 medium cucumber, peeled and seeded

2. 1/2 red bell pepper, finely chopped

3. 2 c. cored roughly chopped tomatoes

4. 2 c. roughly chopped watermelon

5. 1/4 c. (or more) extra-virgin olive oil, plus more for drizzling

6. 1 tbsp. plus 1 tsp. (or more) sherry vinegar

7. 1 to 2 tbsp. finely chopped jalapeño

8. 3 tbsp. finely chopped shallot, divided

9. Kosher salt

10. Freshly ground black pepper

11. Sliced basil, cilantro leaves, and toasted bread, for serving

How to cook deliciously - Watermelon Gazpacho

1 . Stage

Finely chop one-quarter of cucumber; set aside for serving. Roughly chop remaining cucumber and transfer to a blender. Add bell pepper, tomatoes, watermelon, oil, vinegar, jalapeño, and 2 tbsp. shallot; season with a pinch of salt and a few grinds of black pepper. Blend to desired consistency. (We like ours with a little bit of texture, but you can blend until completely smooth if you prefer.) Taste and season with salt, pepper, and more vinegar or oil if needed.

2 . Stage

Transfer to refrigerator to chill at least 2 hours or up to overnight.

3 . Stage

Divide gazpacho among bowls. Top with herbs, a drizzle of oil, reserved cucumber, and remaining 1 tbsp. shallots. Serve with bread alongside.