Watermelon Gazpacho

Watermelon Gazpacho
Yields 10
A twist on the classic, Chef Bibby Gignilliat's version uses the sweet, juicy flavors of watermelon for a splash of summer.
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Total Time
20 min
Total Time
20 min
  1. 1 red bell pepper, stemmed, seeded, diced
  2. 1 ear of corn, roasted, cut off the cob
  3. 1 pound (455 g) seedless watermelon, cubed
  4. 2½ pound (1.1 kg) red heirloom tomatoes, diced
  5. 1 pound (455 g) english cucumber, peeled, quartered
  6. 1 chipotle in adobo sauce, seeded, diced
  7. 2 teaspoons chipotle in adobo sauce, seeded, diced
  8. 2 green onions, diced
  9. 1 garlic clove, peeled
  10. 3 Tablespoons lime juice
  11. ⅓ cup (5 g) fresh cilantro leaves, chopped
  12. 2 Tablespoons olive oil
  13. 2½ teaspoon Kosher salt
  1. Roast the red bell pepper over an open flame until blackened. Put into a paper bag for 5 minutes then peel off charred skin and remove seeds and stem. Roast corn over flame, turning frequently until the corn is charred.
  2. Roughly chop the roasted red pepper and cut the corn off the cob. Combine in a large-size bowl with the watermelon, tomatoes, and cucumber.
  3. Add the chipotle, adobo sauce, scallions, garlic, lime juice, cilantro, olive oil, kosher salt and lightly mix.
  4. Transfer the mixture in batches to the Vitamix container and secure lid.
  5. Select Variable 1.
  6. Turn machine on and slowly increase speed to Variable 10, then to High.
  7. Blend or 30 seconds.
  8. Transfer to a pitcher and thoroughly chill before serving.
  1. This recipe can be reduced by half and made in smaller containers
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