Watermelon Gazpacho

When we lived in the Manhattan, we would often go for brunch on the weekends at Cafe Cluny.  We love the restaurant. It is the right combination of homey and sophisticated and it has been consistently delicious since the day it opened. They have a Watermelon- Tomato Gazpacho on the menu which inspired this recipe.  

You can choose to blend all of the ingredients in the blender, or as described in this recipe, you can keep a separate onion- jalapeno "relish" to place on top.  This is a good way to make it if kids want to enjoy the gazpacho, with just watermelon, cucumber and tomato. Either way, refrigerating the Gazpacho for at least an hour lets the flavors come together. 

INGREDIENTS

• 1 small watermelon
• 4 Persian cucumbers
• 1 pint cherry tomatoes
• 2 tbsp rice vinegar (apple cider vinegar is an option)
• 1 tbsp salt, plus more to taste
• 3 tbsp extra virgin olive oil
• 5 scallions sliced thin
• 2 tbsp fresh cilantro (plus more for garnish)
• 1 lime juiced
• 1 jalapeno, seeded and minced
  

METHOD

1. Cut watermelon into 1/2 in cubes and place in blender.
2. Chop cucumbers and place them in with the watermelon.
3. Add tomatoes into the blender with chopped watermelon and cucumber and blend until smooth (about 1 minute).
4. Transfer from blender into a bowl (which you will refrigerate) and stir in vinegar, salt, and 1/2 of the olive oil. Refrigerate for 1 hour so the flavors come together.
5. Stir scallion, cilantro, lime, and jalapeno together in a small bowl to create a relish.
6. Ladle chilled soup into soup bowls, drizzle with the olive oil and top with scallion relish, and add flake salt to taste.
   

Watermelon Gazpacho is such a perfect summer brunch option! It is flavorful and refreshing, with sweet watermelon and a touch of spice! It pairs well with Maldon Smoked Flake Salt for an extra layer of flavor!