Watermelon Gazpacho

By Culinary Academy of Las Vegas August 3, 2023

Ingredients

Watermelon Gazpacho:

• 24 oz diced watermelon
• 1 lb fresh tomatoes (plums-Roma), core removed
• 1 large cucumber, peeled and chopped
• 1 white onion, peeled and chopped
• 1/4 cup extra virgin olive oil
• 1/3 cup white balsamic vinegar
• 1 tsp minced garlic
• 1/4 cup chopped parsley
• 1 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 1/2 cups watermelon water/Vodka reduction – see recipe
• watermelon relish – see recipe
• cilantro garnish

Vodka-Watermelon Reduction:

• 1 cup vodka
• 2 each star anise
• 4 each cloves
• 2 cups watermelon juice
• 2 tbsp cornstarch
• 2 tbsp cold water

Watermelon Relish:

• 4 oz cucumber, peeled and small dice
• 2 oz white onion, small dice
• 2 oz Roma tomato, seeded and small dice
• 8 oz watermelon, peeled and small dice
• 1 tbsp chopped cilantro
• To taste, kosher salt and ground black pepper

Equipment/Tools

• Blender
• Small saucepan
• Strainer
• Chinois
• Ladle
• Bain-marie

Directions

Watermelon Gazpacho:

1. In a blender, add the watermelon, tomatoes, cucumber, onion, oil, vinegar, garlic, parsley, salt, and pepper. Blend until smooth—place in refrigerator for 30 minutes.
2. Prepare the watermelon vodka reduction as directed. Cool before adding to soup.
3. Add reduction to soup and blend for 10 seconds. Season to taste as needed.

Vodka-Watermelon Reduction:

1. Combine the vodka, star anise, and cloves in a medium saucepan over high heat.
2. Bring to a boil and light with a lighter to burn off the alcohol. Reduce by 3/4.
3. Add watermelon juice and bring to a simmer.
4. Combine the cornstarch and water in a small mixing bowl (this makes a slurry). Mix until smooth.
5. Add slurry to the simmering liquid. Using a whisk, mix and simmer the liquid for 2 minutes.
6. Transfer the saucepan to an ice bath and cool liquid, stirring with a whisk. This is added to the Watermelon Gazpacho to thicken and stabilize the soup.

Watermelon Relish:

1. Combine the cucumber, onion, tomato, watermelon, cilantro, salt, and pepper. Mix to combine. Serve with watermelon soup as a garnish.