As he prepares to launch his new restaurant, Commonwealth, San Francisco chef Jason Fox has been experimenting with new takes on gazpacho, said TastingTable.com. With the height of the tomato season still a few weeks away, Fox suggests using “juicy watermelon” as the main ingredient in the cold soup.
Watermelon Gazpacho
8 cups coarsely chopped seedless watermelon, plus ½ cup finely diced seedless watermelon
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½ loaf country bread, crust removed and torn into small pieces (about 4 cups)
½ cup extra-virgin olive oil, plus more for drizzling
1∕3 cup tomato juice, preferably low-sodium
1∕3 cup water
¼ cup sherry vinegar
2 tbsp fresh lemon juice
½ tsp cayenne pepper
salt
4 toasted bread rounds
piment d’Espelette (or mildly hot paprika), for serving
In a food processor, purée coarsely chopped watermelon. Pass through a fine-mesh strainer into a medium bowl (you should have 4 cups of watermelon juice). Discard remaining pulp.
Return watermelon juice to food processor along with bread, olive oil, tomato juice, water, vinegar, lemon juice, and cayenne. Purée until smooth and strain into large bowl. Season to taste with salt, cover, and refrigerate until well chilled, about 4 hours.
Divide gazpacho in 4 shallow bowls. Garnish with about 2 tbsp of finely diced watermelon. Place toasted bread round on top. Finish with drizzle of olive oil and light dusting of piment d’Espelette. Serves 4.
