Smoky Watermelon Gazpacho

I hadn’t intended to pair a recipe with this post, and then this soup I made last week came to mind. It reminded me a lot of how I’ve been feeling the last few days. On their own, the ingredients don’t seem like much—it’s just tomato, watermelon and onion, and they almost seem like an unlikely pairing to throw in a blender together. Yet this works, and beautifully. The watermelon adds a bright, refreshing coolness to tame the harshness of the raw onion. The tomato is the bridge for these two ingredients to meet, since it is afterall the main ingredient in gazpacho.

Our life at certain points may not seem perfect, but the knowledge we gather along the way is key in shaping our future. Each experience has merit and meaning, and helps keep that little light going strong.

serves 2 as an appetizer, 4 as a generous-sized amuse bouche

1 large beefsteak tomato, diced

1/2 cup (83 grams) seedless watermelon, diced

1/2 of a small yellow onion, diced

1/4 cup vegetable or corn broth

Pinch of chipotle powder

Generous pinch of fine sea salt

Good quality extra virgin olive oil, for drizzling

2 basil leaves, finely chopped

Add the tomato, watermelon, onion, broth and chipotle powder to a blender. Puree until very smooth. Place a fine sieve over a bowl. Pour the gazpacho into the strainer, using a rubber spatula to press down the solids and extract as much soup as possible. Discard any remaining solids.

Give the soup a good stir. Divide into bowls, or juice glasses if serving as an amuse. Swirl a bit of olive oil on top and garnish with the chopped basil.

Make Ahead: The soup may be prepared one day in advance. Store it in a tightly sealed glass jar in the fridge, and shake well before serving.