Summer Berry and Watermelon Gazpacho

April 20, 2021
Created by Harmons
1 hour 15 minutes
Serves 6
  • 6 1/2 cups cubed seedless watermelon
  • 1 loaf sourdough bread, crusts removed, cut into 1" cubes
  • 1/2 cup blanched almonds
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp champagne vinegar
  • 10 fresh mint leaves, finely sliced, plus whole leaves for garnish
  • 1/2 cup minced sweet onion
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1/2 cup diced hothouse cucumber
  • Salt and freshly groune pepper
  • Pinch of cayenne (optional)

In a blender, add watermelon and process until smooth. In a large bowl, pour puree through a strainer, discarding pulp. Rinse out blender.

In a separate container, add cubed bread and 1/2 cup watermelon juice. Allow mixture to sit for about 5 minutes. Once bread has become soft, add it to clean blender with almonds and puree. Add this mixture to large bowl of watermelon juice. Add lemon juice, vinegar, mint, onion, berries, cucumber, salt, pepper, and cayenne, if using, and mix well. Refrigerate for at least 2 hours to allow flavors to blend. Serve in chilled bowls garnished with mint leaves.