Watermelon-Cucumber and Tomato Gazpacho y
a twist on a Spanish cuisine classic.
Andalucia, the region where gazpacho originated. Down there, gazpacho is available just about everywhere you turn — from restaurants to bars, to coffee shops, to every little supermercado you pass by
2 pounds ripe roma tomatoes, halved and cored*
1/2 of a watermelon cubed
1 small (1/2 lb) cucumber, peeled and seeded
1 medium green bell pepper, cored
1/2 small red onion, peeled
2 small garlic cloves (or 1 large clove), peeled
3 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon ground cumin
1 thick slice of white bread, soaked**, crusts removed
optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients
Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper and/or cumin if needed.
Refrigerate in a sealed container for 4 hours, or until completely chilled.
Serve cold, topped with your desired garnishes.