Watermelon gazpacho

Chef Andie Hubka
Cork & Fork, Indio

Watermelon is the surprise ingredient, adding a sweet, refreshing twist to a traditional gazpacho. “It’s almost like a margarita,” chef Andie Hubka says. “It’s so, so good. Everybody loves that soup.”

Ingredients

1 (5- to 6-lb.) seedless watermelon, rind removed, cut into small chunks
6 cloves garlic
1 (28-oz.) can crushed San Marzano tomatoes, with juices
1 large cucumber, peeled, seeded, chopped (reserve a bit for garnish)
1 cup chopped fresh basil (reserve a bit for garnish)
1/2 red onion, chopped (reserve a bit for garnish)
1 large jalapeño, minced, seeds removed
1/2 cup olive oil
Zest and juice of 1 lime
Salt and pepper, to taste

Instructions

In a large, cylindrical container, combine all ingredients except reserved garnishes. Puree until completely smooth using an immersion blender.

Season to taste with salt and pepper. Adjust flavor with additional acid, salt or sweetness, if necessary (for example, honey may be added to increase sweetness).

This soup is best if prepared a day in advance and kept refrigerated until ready to serve.

Ladle soup into bowls and top with reserved garnishes. Drizzle with olive oil before serving.

Serves 4 to 6