Ingredients
1 medium cucumber, peeled and seeded
1/2 red bell pepper, finely chopped
2 c. cored roughly chopped tomatoes
2 c. roughly chopped watermelon
1/4 c. (or more) extra-virgin olive oil, plus more for drizzling
1 tbsp. plus 1 tsp. (or more) sherry vinegar
1 to 2 tbsp. finely chopped jalapeño
3 tbsp. finely chopped shallot, divided
Kosher salt
Freshly ground black pepper
Sliced basil, cilantro leaves, and toasted bread, for serving
Preparation
Step 1Finely chop one-quarter of cucumber; set aside for serving. Roughly chop remaining cucumber and transfer to a blender. Add bell pepper, tomatoes, watermelon, oil, vinegar, jalapeño, and 2 tbsp. shallot; season with a pinch of salt and a few grinds of black pepper. Blend to desired consistency. (We like ours with a little bit of texture, but you can blend until completely smooth if you prefer.) Taste and season with salt, pepper, and more vinegar or oil if needed.Step 2Transfer to refrigerator to chill at least 2 hours or up to overnight.Step 3Divide gazpacho among bowls. Top with herbs, a drizzle of oil, reserved cucumber, and remaining 1 tbsp. shallots. Serve with bread alongside.
Even in the height of summer when these ingredients are at their best, they can still vary significantly in sweetness and acidity. Tasting throughout the preparation of this gazpacho is key to a well-balanced final product. Don’t be afraid to add a splash of vinegar here and a glug of olive oil there—trust your taste buds and adjust until all the flavors shine, with a little tang from the vinegar and plenty of richness from the oil. Remember that while it chills in the refrigerator, the flavors will meld and change, so be sure to taste it one more time and adjust if necessary before serving. Made this? Let us know how it went in the comment section below!
