Watermelon, Peach and Mint Gazpacho

Golden Tomato Soup
June 4, 2019

Photography by Bill Milne; Copyright owned by Sterling Publishing under a work-for-hire contract;

Photography by Bill Milne; Copyright owned by Sterling Publishing under a work-for-hire contract;

Yield: serves 10

Storage:

May be made 2 days in advance and stored in the fridge

Ingredients

8 cups (1.3kg) watermelon, cubed and divided

2 large ripe yellow peaches, unpeeled, pitted, and cut into 1½-inch (4-cm) cubes, about 4 cups

1 English cucumber, unpeeled, and cut into chunks

¹⁄³ cup (20g) fresh mint leaves

¹⁄³ cup (35g) chopped red onions

1 tablespoon chopped fresh ginger

Juice of ½ lime

1 tablespoon honey

½ teaspoon black pepper

3 scallions, ends trimmed, sliced, for garnish (optional)

1 ripe avocado, cubed, for garnish (optional)

Preparation Directions

  • Separate 1 heaping cup of cubed watermelon from the 8 cups (1.3kg) total and chop it into 1/4-inch (6-mm) cubes. Set them aside in a small bowl and chill until ready to serve.
  • In batches, place the peaches, cucumbers, remaining 7 cups (1kg) watermelon, mint leaves, red onions, and ginger into a blender or food processor and purée until smooth. Transfer the mixture to a large bowl or container. Add the lime juice, honey, and pepper and stir. Chill the gazpacho for 4 hours or overnight. Garnish with the reserved cup of watermelon cubes, scallions, and avocados. You could also add sliced peaches, small-cubed cucumbers, and diced red onion in whatever combination you prefer.