Recipe Servings: 2-3 large servings
Recipe Preparation Time: 20 minutes
Recipe Cook Time: 1 minutes
2 cups chopped watermelon, seeds removed, rind discarded
3 small cucumbers (Persian or Japanese) peeled, seeded, chopped roughly (1½ cups)
1 small yellow or red bell pepper, seeded and chopped roughly (1 cup)
1 medium tomato, seeded and quartered
1/2 small jalapeno pepper, seeded, deveined and chopped roughly
15 medium-sized fresh mint leaves, chopped roughly
¼ cup roughly chopped fresh cilantro, plus extra for garnish
½ small red onion, peeled and chopped roughly (⅓ cup)
1 tablespoon plus 1 teaspoon Lucini® Pinot Noir Artisan Red Wine Vinegar
1½ tablespoons freshly squeezed lemon juice (juice of half a lemon)
¼ cup Lucini® Premium Select Extra Virgin Olive Oil®
1½ teaspoons kosher salt, plus more to taste
⅛ teaspoon freshly ground black pepper, plus more to taste
Lucini® Balsamic Vinegar of Modena
, to finish
Add all the above ingredients, except balsamic vinegar, to a blender or food processor (It’s going to be full—work in two batches if necessary).
Beginning with the slowest speed, blend or pulse until the desired consistency is achieved, around 30 seconds. If you enjoy your gazpacho with more texture, blend less.
Adjust the seasoning with salt and pepper. Refrigerate until chilled. Serve with a light drizzle of balsamic vinegar and some chopped cilantro.
- Courtesy of Chef Nathan Lyon
Fresh watermelon, tomato and cucumber are perfectly balanced in this unique, savory gazpacho. Chef Nathan Lyon's passion for in-season produce and bold flavors shine in what he has termed, a fresh, slightly spicy, 'salad in a blender'.