A lovely and refreshing way to enjoy the last of the perfect summer produce, this yellow watermelon gazpacho from Brandon Arms is also a cinch to make. Feel free to adjust the level of spiciness in this cold soup by using more or less chili to suit your own tastes.
Yellow Watermelon Gazpacho
Details
Servings: 4
Ingredients
- 1 yellow tomato (approximately 10 ounces), roughly chopped
- 1/3 of an English cucumber (approximately 3 ounces), peeled and roughly chopped
- 12 ounces yellow watermelon, roughly chopped
- 1/3 of a Thai chili, roughly chopped
- 1/3 of a shallot, roughly chopped
- 1 small clove garlic, roughly chopped
- 2 1/2 tablespoons yuzu juice
- 1 tablespoon white soy
- 2 sprigs cilantro
- 1 tablespoon extra virgin olive oil
- salt to taste
Directions
- Add all the ingredients, except the oil, to a blender. Turn the blender on high and puree while drizzling in the olive oil to emulsify.
