WATERMELON GAZPACHO RECIPE

Recipe by : chef ssentongo

Of course! Watermelon Gazpacho is the ultimate summer refreshment. It’s a sweet, savory, tangy, and chilled soup that’s incredibly easy to make. Here’s a classic, well-balanced recipe that highlights the best of the season.

The Perfect Summer Watermelon Gazpacho

This recipe strikes a beautiful balance between the sweetness of the watermelon and the savory, garlicky notes of traditional gazpacho. It’s light, vibrant, and requires no cooking—just a blender!

Prep Time: 20 minutes
Chill Time:2 hours (or up to 24 hours)
Servings:4-6

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Ingredients

· 4 cups seedless watermelon, cubed (about 1/2 a small watermelon)
· 1 lb ripe tomatoes, cored and roughly chopped (about 2 medium)
· 1 small English cucumber, peeled and roughly chopped (about 1 cup)
· 1 small red bell pepper, seeded and roughly chopped
· 1/2 small red onion, roughly chopped
· 1 small jalapeño, seeded and minced (optional, for a subtle kick)
· 1 clove garlic, minced
· 1/3 cup fresh basil or mint, packed (basil for a savory note, mint for a brighter lift)
· 3 tablespoons extra virgin olive oil, plus more for drizzling
· 2 tablespoons red wine vinegar or sherry vinegar
· Juice of 1/2 a lime
· Salt and freshly ground black pepper, to taste

For Garnish:

· Small dice of watermelon, cucumber, and bell pepper
· Crumbled feta cheese or goat cheese (optional, for creaminess)
· Fresh basil or mint leaves, thinly sliced (chiffonade)

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Instructions

1. Prep the Vegetables: Simply chop all the main ingredients (watermelon, tomatoes, cucumber, bell pepper, onion, jalapeño, garlic, and herbs) into rough chunks. There’s no need to be precise as everything will be blended.
2. Blend: In a high-speed blender or food processor, combine the watermelon, tomatoes, cucumber, bell pepper, red onion, jalapeño, garlic, and fresh herbs. Blend until the mixture is completely smooth. You may need to do this in batches depending on the size of your blender.
3. Season: Add the olive oil, red wine vinegar, and lime juice to the blender. Blend again for just a few seconds to combine. Now, taste the soup! Season generously with salt and pepper. The salt will help bring all the flavors together. Blend once more to incorporate.
4. Strain (Optional but Recommended): For an extra-silky and refined texture, pour the gazpacho through a fine-mesh strainer into a large bowl, pressing on the solids with a spatula. This removes any fibrous pulp and seeds for a perfectly smooth soup. (You can skip this step for a more rustic texture).
5. Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, but ideally 4-6 hours or overnight. This chilling time is crucial as it allows the flavors to meld and deepen.
6. Serve and Garnish: Taste the chilled gazpacho and adjust seasoning if needed. If it has thickened too much, you can thin it with a tablespoon or two of cold water. Ladle into bowls or glasses and garnish generously with the diced watermelon, cucumber, bell pepper, a drizzle of olive oil, and a sprinkle of fresh herbs. Add crumbled feta cheese if using for a delicious creamy contrast.

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Tips for the Best Gazpacho

· Ripe is Right: The flavor of your gazpacho depends entirely on the quality of your produce. Use the sweetest, ripest watermelon and tomatoes you can find.
· Control the Heat: The jalapeño is optional. For no heat, omit it entirely. For a mild kick, remove the seeds and ribs. For more spice, leave some seeds in.
· Acid Balance: The vinegar and lime juice are essential to cut the sweetness of the watermelon. Start with the recommended amount and add more after chilling if you feel it needs more tang.
· Make it Ahead: This is an excellent make-ahead dish. It will keep beautifully in the refrigerator for up to 2 days.
· Get Creative with Garnishes: Besides the suggestions above, try garnishing with cooked shrimp, a dollop of Greek yogurt, or toasted pine nuts.

Enjoy your taste of summer in a bowl

HOW TO MAKE CLASSIC FRENCH TOMATO COULIS RECIPE

Of course! A classic French Tomato Coulis is a vibrant, smooth, and concentrated tomato sauce that is incredibly versatile. It’s more refined than a simple purée but not as cooked-down as a jam. It showcases the pure, bright flavor of ripe tomatoes.

Here is how to make an authentic Classic French Tomato Coulis.

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Classic French Tomato Coulis

This recipe highlights the fundamental French technique of creating a flavor base with a sofrito of aromatics, then simmering and puréeing for a silky-smooth finish.

Prep Time: 15 minutes
Cook Time:25-40 minutes
Total Time:~1 hour
Yields:About 2 cups

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Ingredients

· 2 lbs (about 1 kg) ripe, flavorful tomatoes (Roma/plum tomatoes are ideal for their fleshiness and lower water content, but any ripe tomato will work)
· 2 tablespoons olive oil
· 1 small onion (or 1 large shallot), finely chopped
· 1-2 cloves garlic, minced
· 1 tablespoon tomato paste (optional, for a deeper flavor)
· 2-3 fresh thyme sprigs (or 1 tsp dried)
· 1 small bay leaf
· Salt and freshly ground black pepper to taste
· 1 pinch of sugar (to balance the acidity of the tomatoes)
· Optional for finishing: 1-2 tablespoons of fresh chopped basil, chives, or a knob of cold butter for a glossy finish.

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Equipment

· Sharp knife
· Cutting board
· Large saucepan or Dutch oven
· Blender or Immersion (stick) blender
· Fine-mesh strainer (optional, for an ultra-smooth texture)

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Instructions

Step 1: Prepare the Tomatoes

· Score: Bring a separate pot of water to a boil. Using a sharp knife, score a small “X” on the bottom of each tomato.
· Blanch: Carefully drop the tomatoes into the boiling water for 30-60 seconds, or until you see the skin at the “X” start to peel back.
· Shock: Immediately use a slotted spoon to transfer the tomatoes to a bowl of ice water to stop the cooking process.
· Peel & Seed: The skins should now slip off easily. Core the tomatoes, cut them in half horizontally, and squeeze out the seeds over a bowl or sink. Roughly chop the peeled, seeded flesh.
(Quick Alternative: If you’re short on time, you can skip blanching. Simply core and grate the tomatoes on the large holes of a box grater until you’re left with just the skin in your hand. This is a fast way to get peeled tomato pulp.)

Step 2: Build the Flavor Base

· In a large saucepan or Dutch oven, heat the olive oil over medium heat.
· Add the chopped onion and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent but not browned.
· Add the minced garlic and cook for another minute until fragrant.
· If using, stir in the tomato paste and cook for 1 minute to caramelize it slightly and “cook out” its raw flavor.

Step 3: Cook the Tomatoes

· Add the chopped, peeled tomatoes, fresh thyme sprigs, and the bay leaf to the pot.
· Season generously with salt, pepper, and a pinch of sugar.
· Bring to a simmer, then reduce the heat to low. Let it cook gently, uncovered, for 20-30 minutes, stirring occasionally. The tomatoes will break down and the liquid will reduce, creating a thicker, more concentrated sauce.

Step 4: Purée and Strain

· Remove and discard the thyme sprigs and bay leaf.
· Using a Blender: Carefully transfer the tomato mixture to a blender. Crucial: Leave the vent hole in the lid open and cover it with a towel to allow steam to escape. Start on low speed and gradually increase to high until perfectly smooth.
· Using an Immersion Blender: You can blend the sauce directly in the pot until smooth.
· For an Ultra-Smooth Texture (Highly Recommended): Pass the puréed sauce through a fine-mesh strainer into a clean bowl, pressing on the solids with the back of a spoon or spatula. This removes any tiny bits of seed and skin, resulting in a perfectly silky coulis.

Step 5: Final Adjustments

· Return the strained coulis to a clean pot. Taste and adjust the seasoning with more salt, pepper, or a drop of vinegar if it needs more brightness.
· If it seems too thin, you can simmer it for a few more minutes to reduce further. If it’s too thick, thin it with a tablespoon of water or stock.
· For a professional finish, you can whisk in a knob of cold butter or a drizzle of extra virgin olive oil off the heat. Stir in fresh chopped herbs like basil or chives now, if using.

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How to Use Your Tomato Coulis

· As a Sauce: Under seared fish, scallops, chicken, or roasted vegetables.
· With Pasta: Toss with fresh pasta for a light, vibrant sauce.
· In Eggs: A base for shakshuka or a topping for poached eggs.
· As a Soup Base: Thin it with a little vegetable or chicken stock for a quick cream of tomato soup.
· Appetizers: A elegant drizzle on bruschetta, crostini, or caprese salad.

Tips for Success

· Tomato Quality is Key: The flavor of your coulis will only be as good as the tomatoes you use. The ripest, most in-season tomatoes will yield the best results.
· Don’t Rush the Base: Sweating the onions without browning them builds a sweet, complex foundation.
· Season in Layers: Seasoning the onions and again at the end ensures a well-rounded flavor.
· Storage: Let it cool completely, then store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Enjoy your journey into classic French sauce-making