Golden Tomato SoupJune 4, 2019
May be made 2 days in advance and stored in the fridge
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)
- 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.