I wrote a blog about gazpacho in August of last year, but I didn’t include any recipes for non-tomato variation or melon soups. We had dinner at a friend’s house this week, and she made a wonderful watermelon gazpacho, and I got her to share the recipe. It is delightful.
1 medium red onion, cut in rough dice for 1/2 cup, and in very fine dice for 1/2 cup
1-2 red bell pepper cut in rough dice for 1 cup, and in very fine dice for 3/4 cup
1-2 cucumbers, peeled and seeded, 1 cup roughly chopped, 1 cup in fine dice
1 jalapeno pepper, 1 Tbs roughly chopped, 1 Tbs in fine dice (more if needed for more spice)
2 cups fresh tomatoes, coarsely chopped
7 cups seedless watermelon (more if needed)
1/4 cup chopped cilantro
1/4 to 1/2 cup red wine vinegar (more is needed to counter sweetness of tomatoes and watermelon)
1 Tbs kosher salt
1 Tbs extra virgin olive oil
Place the rough chopped ingredients (tomato, red onion, bell pepper, cucumber, jalapeno, and cilantro) into a blender or food processor and blend to a smooth puree. Add the watermelon and blend to a smooth puree (may have to be done in batches). It can also be done with an immersion blender, but it will take much longer. Pour into a large bowl.
Taste the puree and add red wine vinegar in an adequate amount to balance the sweetness of the puree. Start with 1/4 cup and add more to taste. Whisk in the salt and the olive oil. Stir in the finely diced onions, bell pepper, cucumber and jalapeno. Chill at least 1 hour or overnight.
J*** also made a lovely salad. Here is the recipe:
Sweet Corn and Basmati Rice Salad
from BON APPÉTIT JUNE 2000
The Dijon mustard vinaigrette brings everything together. If you can’t find basmati rice, long grain rice works.
2 Tbs red wine vinegar
1 Tbs Dijon mustard
1/2 cup plus 1 Tbs extra virgin olive oil
3 large ears corn, husked
1 cup chopped green onions
2 1/4 cups water
1 1/2 cups basmati rice
1/2 tsp salt
1 1/4 cups coarsely chopped toasted pecans
3 bunches watercress (about 12 ounces total), stems discarded
Whisk red wine vinegar and mustard in a large bowl to blend. Gradually add 1/2 cup olive oil. Season vinaigrette to taste with salt and pepper.
Using a large sharp knife, cut the corn kernels from the cobs. Heat 1 Tbs olive oil in a large heavy skillet with medium heat. Add green onions; saute 30 seconds. Add corn: saute until corn is crisp-tender, about 5 minutes. Season with salt and pepper. Both the vinaigrette and corn mixture can be prepared ahead and chilled, but warm the corn mixture before serving.
Make the rice with 2 1/4 cups of boiling water, to which is added rinsed rice and 1/2 tsp salt. Reduce heat to low and cover, cooking about 20 minutes until the rice is tender. Remove from heat and let stand for 5 minutes. Fluff with a fork.
Mix rice, corn mixture, and pecans in a large bowl. Mix in vinaigrette and chopped watercress.
Season with salt and pepper to taste. Serve warm or at room temperature.