Grilled Watermelon Gazpacho

Grilled Watermelon Gazpacho
Serves 4
  1. 2 tablespoons olive oil
  2. ½ teaspoon chipotle chile powder
  3. 3 pounds watermelon, cut into 1-inch thick slices
  4. kosher salt
  5. 1 medium tomato, cored and chopped
  6. 1 cup chopped English cucumber
  7. ¼ cup chopped fresh cilantro
  8. 1 medium shallot, peeled and chopped
  9. 1 small jalapeno chile, stemmed, seeded and chopped
  10. 3 to 4 tablespoons freshly squeezed lime juice
  11. 2 teaspoons red wine vinegar
  12. ¼ cup crème fraiche
  1. Prepare a medium-hot charcoal fire or preheat a gas grill or ribbed stovetop grill pan.
  2. In a small bowl combine 1 tablespoon of the olive oil and chipotle chile powder.
  3. Brush the watermelon slices with the chipotle oil. Sprinkle both sides of the watermelon with kosher salt.
  4. Grill the watermelon until it is charred, about 1 minute per side. Transfer to a cutting board. When cool enough to handle, remove the rind and any seeds if necessary. Coarsely chop the flesh.
  5. In the jar of a blender combine the watermelon flesh, tomato, cucumber, cilantro, shallot, jalapeno and remaining 1 tablespoon of olive oil. Blend until almost smooth. Transfer to a bowl. Stir in 1 ½ tablespoons of the lime juice and the vinegar. Season with salt to taste. Cover and refrigerate until thoroughly chilled, about 4 hours.
  6. When ready to serve, in a small bowl combine the crème fraiche with 2 tablespoons of the lime juice. Taste the soup and adjust seasonings if necessary, adding more lime juice and salt if necessary.
  7. Ladle the soup into bowls and drizzle the lime crema over the top.
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