WATERMELON GAZPACHO WITH AN ITALIAN TWIST

REFRESHING, VEGAN, GLUTEN-FREE, AND AN ITALIAN TWIST ON SPAIN’S CLASSIC  COLD SOUP.

Watermelon Gazpacho is perfect for right now.  The bouquet of vegetables – cucumbers, red and green bell peppers, and tomatoes in every variety- crowd our farmstands and food stores.  To these, this recipe adds an unexpected element: Watermelon. Everyone’s favorite cooler is especially welcome as this long hot summer shows no signs of disappearing in large swaths of this country. And to this classic, we add a new variety of Vinegar from Italy’s premiere brand of vinegar, Ponti.  This year this 9-generation, 230-year-old company introduced its Rosé Wine Vinegar and a fresh new brightness to today’s recipe.

HOW TO CHOOSE THE PERFECT WATERMELON FOR WATERMELON GAZPACHO

To make the best watermelon gazpacho, it’s crucial to select a super ripe, sweet, and juicy watermelon. However, determining the perfect ripeness can be challenging, especially if you’re unsure of what signs to look for at the store.

Here are  quick tips, or check out The Mediterranean Kitchen’s How to Pick a Watermelon for a deeper dive:

1. Appearance: The color of the field spot is the most reliable indicator of a ripe watermelon. The field spot refers to the large white or yellow patch on the watermelon’s skin, which indicates where it sat in the field. A white field spot suggests the melon is underripe while a deep yellow field spot signifies a sweet and ripe watermelon.

2. Shape: Opt for a watermelon with a uniform shape. Avoid lumpy or irregularly shaped ones as they may have received inconsistent watering and sunlight, negatively impacting their flavor.

3. Sound: Give the watermelon a gentle knock or tap. A ripe watermelon should produce a hollow sound, and the surface should not yield when pressed. If the sound is dense or dull, it’s likely under or over-ripe.

4. Weight: Select a watermelon that feels heavy for its size. Lift a few watermelons and choose the one that is the heaviest relative to its size. You will be rewarded with a juicier watermelon.

SPAIN’S GAZPACHO HAS A RICH HISTORY DATING BACK CENTURIES

In Southern Spain’s Andalusia, specifically around Sevilla and Cordoba, Gazpacho has its roots.  Its exact origins are unclear but it is believed that the dish has Moorish roots. The Moors were members of the Muslim population of the Iberian peninsula. Of mixed Arab, Spanish, and Berber origins, they created their own civilization in Andalusia. Originally gazpacho called for pounding bread, olive oil, garlic, and vinegar together to create a thick paste. Moorish cooks diluted that paste with water, seasoned salt, and the same vegetables we use in today’s recipe. The recipe evolved and tomatoes became the main ingredient. Here we use equal amounts of tomatoes and watermelon but the soup keeps the vivid red color it is now famous for.  And rather than pound everything together, we opt for the blender. Its speed means our Gazpacho comes together in about 15 minutes. Just be sure to chill the soup for at least an hour before serving.

ABOUT THE PONTI’S ROSE WINE VINEGAR WE USED IN OUR WATERMELON GAZPACHO…*

Ponti starts with top-quality, finely-crafted Italian rose wines and transforms them into finely-crafted wine vinegar. Its fresh flavor and crisp vibrant taste is ideal for this recipe and also for use in salads that use fresh fruit or candied nuts.  Sweet-scented, Ponti’s Rosé Wine Vinegar is custom-made for dishes like our gazpacho, with its fruit-forward flavor. Each Ponti Rosé Wine Vinegar is aged longer than required by the Consortium of Balsamic Vinegar of Modena producers by at least 20%. Ponti is still made in the original Ponti plant in Piedmont, Italy that has been used by the Ponti family for 9 generations.

* We were sent a selection of Ponte vinegars to try. No money changed hands. We selected Ponti’s Rose Wine Vinegar for this recipe.  

HERE’S TODAY’S RECIPE, AND AFTER IT ANOTHER VARIATION OF GAZPACHO AND SOME OTHER SUMMER SOUPS TO ENJOY.

Watermelon Gazpacho

August 25, 2023

Servings: 8

Prep: 15 min

Difficulty: The blender does all the heavy lifting.

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Refreshing, Vegan, Gluten-Free, here's a twist on Spain's classic tomato soup.

By: Monte Mathews

Ingredients

• 2 pounds watermelon, roughly cut into chunks
• 2 pounds plum tomatoes, roughly cut into chunks
• 1 English cucumber, roughly cut into chunks
• 2 garlic clove, roughly chopped
• 2 red bell pepper, cored, seeded, and roughly cut into chunks
• 1 green bell pepper, cored, seeded, and roughly cut into chunks
• 6 tablespoons PONTI’S ROSE WINE VINEGAR
• 1/2 cup Extra Virgin Olive Oil
• 1.5 teaspoon fine sea salt
• 1/2 teaspoon Smoked Hot Paprika
• ¼ teaspoon freshly ground black pepper
• For the Garnish
• 1 cup diced watermelon
• Tiniest Tomatoes (Optional)
• 2 tablespoons extra virgin olive oil
• Freshly ground black pepper

Directions

• Step 1 Blend the soup. Add the chopped watermelon, tomatoes, cucumber, garlic, red pepper, green pepper, vinegar, olive oil, salt, paprika, and black pepper to a blender. Puree on high speed until very smooth, about 2 minutes. Depending on your blender’s capacity, you may need to work in batches.
• Step 2 Chill the soup. Transfer the gazpacho to a large bowl or pitcher. Cover and refrigerate until chilled, at least 1 hour, preferably overnight. With a longer rest, the flavors intensify.
• Step 3 Just before serving: make the garnish. In a small bowl, toss together the diced watermelon, tiniest tomatoes, and ground black pepper in a small bowl.
• Step 4 Serve. Divide the soup among the 8 bowls. Top the soup with a small handful of the garnish. Drizzle with two tbsp. extra-virgin olive oil and sprinkle with a grind of black pepper.

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